Macedonian Melitzanasalata


  • 1 medium sized eggplant|aubergine.
  • 2 medium onions (purple-red ones preferred), chopped
  • 2-4 large tablespoons plain natural yogurt|yoghurt (depending on taste)
  • 1 tablespoon wine or Cider viegar
  • 2 tablespoons lemon juice
  • 2 cloves of garlic, crushed.
  • (optional) a suspicion of ground paprika.


  1. Prick eggplant|aubergine with fork twice on both sides.
  2. Put into a saucepan of hot water; boil for about half an hour, or until tender.
  3. Take the eggplant|aubergine out and leave to cool.
  4. Then peel the skin off the eggplant|aubergine and cut off the head.
  5. Add all the other ingredients to the flesh of the eggplant|aubergine except the paprika, mash slightly with a fork and then put into the blender.
  6. Mix/whizz/blend.
  7. Pour into bowl and leave for an hour, covered, in the fridge, before serving.
This article uses material from the "Macedonian Melitzanasalata" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License