Melitzanosalata - Eggplant Dip
Melitzanosalata - Eggplant Dip
Ingredients
2 Large Eggplants (aubergines)
50 ml of Extra Virgin Olive Oil (Greek, Spanish or Italian)
½ lemon, squeezed juice
150 ml Greek Yoghurt
2 Cloves Mashed Garlic
Pinch of Ground Cumin
Salt and Pepper to taste
Freshly chopped Parsley, for Garnish
Slices of raw red and green peppers to dip
Warm Pita Bread to dip
Preparation
Wash the eggplants and pierce them a few times with a fork before placing them in a preheated oven (375 F, 190 C). Bake the eggplants for 45 minutes or until they appear to be very tender. Let them cool and then halve and scoop out the flesh.
Heat the oil in a frying pan and then add the eggplant flesh, sautéing for four or five minutes. Place the pan aside and in a blender, add the eggplant along with the lemon juice, Blend slowly, and when creamy, add in the yoghurt, cumin, and garlic. Blend to desired thickness.
The eggplant mix should be chilled one hour before serving. Garnish with chopped parsley, and served with warm pita bread and sliced vegetables (raw), such as red peppers, green peppers.
|