MELITZANOSALATA

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[{"selector":"#anim-85812058-0928-48dd-9530-041be2b7a65b","keyframes":{"transform":["translate3d(0px, 100px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"direction":"normal","duration":1400,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-bf1cdc08-7c4b-49b0-89ee-6fe6ab7c6474","keyframes":{"opacity":[0,1]},"delay":700,"direction":"normal","duration":600,"easing":"linear","fill":"both"}] Melitzanosalata is a Greek Eggplant Dip that is made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. Usually served with chunky bread for dipping. Full Recipe

Ingredients

Puncture the eggplants with a fork. Place on a prepared baking sheet. Roast for approximately 60 minutes, rotating every 15 minutes. Let cool.

Place garlic, olive oil, lemon juice, vinegar, a pinch of salt & pepper in a food processor and process until smooth.

Remove skin from eggplant and place in a colander for 15 min. Roughly chop the eggplant & shred onion directly into the bowl. Add parsley, garlic, olive oil, lemon, vinegar mixture and combine.

Chill for an hour. Serve with olives & crusty bread.

Enjoy!

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