Eggplant Dip (Melitzanosalata)

NOTE: contains OLIVE OIL

1 large eggplant
1 garlic clove
salt
3/4 cup soft white breadcrumbs
3 tablespoons lemon juice
1/2 cup olive oil
1 small onion, grated
2 tablespoons chopped parsley
black pepper

1. Place whole, unpeeled eggplant on a baking tray and cook in a moderate oven for 30-50 minutes, depending on size, until soft to touch.
2. While hot remove skin and chop flesh roughly. Or, whirl in a blender on low speed whilst gradually adding oil until smooth.
3. Have garlic clove crushed with 1/2 teaspoon salt in a mortar.
4. Gradually add warm eggplant alternately with crumbs.
5. Add lemon juice and olive oil alternately, working mixture thoroughly with pestle.
6. Mix in onion, parsley, additional salt to taste and pepper.
7. Place in a bowl and chill well in refrigerator.

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