Greek Recipes

Melitzanosalata- Eggplant dip

A very popular Greek appetizer!

Ingredients:

3 medium eggplants
½ cup olive oil
½ med onion
3 tsp Garlic
1 tsp White pepper
2 tsp Salt
1 ½ tbsp Vinegar

Garnish:

Olives
Parsley
Olive oil

Preparation:

Wash your eggplant very thoroughly. Place in pan and cover with aluminum foil. Bake for an hour 375 degrees or place a fork in the eggplant to make sure it is nice and soft.

Peel skin from the eggplant and cut off the stem. Cut eggplant and place in a strainer with onions. Let them drain until they cool. Place it in a food processor and mix all other ingredients in processor and pulse until it goes through one cycle. It is then ready. Garnish with kalamata olives, olive oil and parsley.

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