Melitzanosalata
Appetizers • Greek
Description
Melitzanosalata
Ingredients
- Eggplants 2 pieces
- Garlic 1 clove
- Greek Yogurt 1 tablespoon
- Parsley 1 bunch
- Fresh Mint 1 bunch
- Lemon Juice 1 tablespoon
- Extra virgin olive oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the eggplants and prick them well with a toothpick. Place them on a baking sheet lined with a damp sheet of parchment paper and bake in the oven for 45 minutes at 390°F, then let cool.
Step 2
Cut the eggplants in half, scoop out the flesh, spread it on kitchen paper, and dry for 1 hour.
Step 3
Blend the eggplant flesh with parsley, mint, yogurt, lemon juice, and olive oil, seasoning with salt and pepper to taste. Add the garlic clove, cut into 3 pieces. Refrigerate the eggplants for at least 3 hours, then remove the garlic and serve.
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