Melitzanosalata Recipe (Greek Eggplant Dip)



2 large eggplants
4 cloves garlic, peeled too minced
1/4 loving cup extra virgin olive oil, summation to a greater extent than for serving
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Chopped fresh parsley leaves too olives for garnish (optional)

  1. Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet. Roast inwards the pre-heated oven for l to threescore minutes, turning every xv minutes, until charred too soft.
  2. Allow the eggplant to balance until cool plenty to handle. Peel the peel away from the flesh (if this proves difficult, unproblematic while the eggplant inwards one-half lengthwise too purpose a spoon to scoop out the meat). Roughly chop the flesh too house inwards a colander to drain for xv minutes.
  3. Transfer the eggplant to a large bowl too gently squelch amongst a fork. Add the garlic, olive oil, lemon juice, salt, too pepper. Stir well, taste, too add together tabular array salt too pepper to taste. Chill for 1 hour; serve drizzled amongst olive fossil oil too topped amongst whole olives too a sprinkling of parsley.

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Melitzanosalata Recipe (Greek Eggplant Dip) Rating: 4.5 Diposkan Oleh: First House