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Melitzanosalata Recipe

posted in Food & Drink
10/26/2016
  • Melitzanosalata is Greece's answer to the eggplant dip. Slightly smoky and bursting with lots of garlic flavour consider making this as part of your next meal.
    Melitzanosalata is Greece's answer to the eggplant dip. Slightly smoky and bursting with lots of garlic flavour consider making this as part of your next meal.
  • Ingredients
    • 2 med-large eggplants
    • 4-5 cloves garlic
    • 1½ tbsp of breadcrumbs
    • ⅓-1/2 cup extra virgin olive oil
    • 3 tbsp vinegar
    • salt and pepper to taste
    • ¼ cup loosely packed flat leaf parsley (optional)

    1. Preheat your oven to 350 deg F and line a tray with baking paper.
    2. Place your eggplants on the tray and cook for 1 hour.
    3. Once the eggplants are cooked allow them to cool for half an hour. Very gent;y remove the skin and place the flesh in a colander to drain for another half an hour.
    4. Place the eggplant, garlic, breadcrumbs, ⅓ cup olive oil, salt, pepper and parsley in a food processor and whizz until smooth.
    5. Taste the eggplant dip and adjust with extra oil, vinegar or seasoning as needed.

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