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Snapdishの料理写真:Aegean Style Melitzanosalata;)|aястасияさん
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  • 2014/05/24
  • 1,583

Aegean Style Melitzanosalata;)

レシピ
材料・調味料 (8 人分)
Large aubergine (European or American)
4
Extra Virginia olive oil
1/2cup
Finely chopped medium onion
1
Minced garlic
3cloves
Small picketed capers (rinsed and drained)
1/4cup
Diced or coarsest crumbled feta
100g
Large firm tomato skin and seeds removed and finely chopped
1
Finely chopped flat-leaf parsley
1/4cup
Red wine vinegar
2tbs or more to taste
Salt and freshly ground black pepper
To taste
作り方
1
Wash and pat dry the aubergines. Roast them whole over an open flame on the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a barbecue.) Remove and cool slightly.
(200C oven for 20min. Is also OK)
2
Have a bowl ready with olive oil. Cut the aubergines open lengthwise and remove as many of the seeds as possible. Scoop out the pulp and place it in the bowl with the olive oil. Salt lightly. With a fork and knife, cut the aubergines so that it is chunky. Add the onion, garlic, capers, feta, tomato and parsley and mix with a fork to combine well. Add the vinegar, and adjust seasoning with additional salt, pepper and vinegar if desired.
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