Aubergines dip

Friendly printing

1 large eggplant

1 medium onion finely chopped

3 cloves garlic crushed and finely chopped

3 tablespoons chopped flat parsley 

1/4 cup olive oil, or 3 tablespoons tachini

Juice of one fresh squeezed lemon, more if needed

1 tablespoon mayonnaise (optional)

Salt and white pepper  

*Tachini is sesame oil paste

You can find at Mediterranean Food stores

 Melitzano-salata

Bake eggplant in the oven 190°c-375°f for 30 minutes, or until soft and skin burned.

Remove eggplant and cool slightly. Peel of skin and chop flesh roughly.

In a food processor combine eggplant flesh and all ingredients, except mayonnaise.

Process until preparation became smooth and creamy. Stir into the mixture the mayonnaise and refrigerate for 4-5 hours or overnight.

Serve as appetizer with crusty bread or assorted crackers, pita bread.

SELECT A RECIPE AND ENJOY GREEK COOKING