Eggplant salad Agioreitiki (Holy Mountain’s recipe)


4 globe eggplants (flaskes)
2 fresh green onions
3 red pepers (Florina’s type)
4 garlic cloves
1/3 cup olive oil

We put the eggplants in a baking pan and cook them in 200ο C, till they become smaller and very soft (in the oven for about 45 minutes). We let them cool and then we peel them and cut them in, rather big, pieces. When we bake the eggplants, we also have the pepers in the oven, we can skip that part if we have a can instead of fresh pepers. The Florina pepers are long red fleshy pepers, not fiery like the chilli pepers. We peel the pepers and we cut them into small short strips. We use the eggplants with the multi in small doses till they become a paste. We peel the garlic cloves and we chop them in a multi mini chopper with the olive oil and the vinegar. We put in a bowl the eggplants, the pepers, the oil, the vinegar, the salt and the pepper and we mix them very well.