Greek Meliganasalata Recipe


  • 2 large eggplants
  • 1 cup olive oil
  • 1/2 cup white vinegar
  • 1 1/2 hoagie bun
  • 1-2 cloves of garlic


Wash eggplants and make 4-5 cuts lengthwise on each eggplant. Fold them in aluminum foil and Bake for 1 hour or until tender. Peel the egg plants and take out the seeds. Blend eggplant with oil, vinegar, hoagie bun, and garlic until smooth.