
Greek eggplant dip with garlic, lemon, olive oil, and parsley.
250 gEggplant
2 clovesGarlic
8 gParsley
1 tbspLemon Juice
1 tbspOlive oil
Bake the eggplant at 220°C / 425°F for 20 minutes until very soft.
Scoop out the flesh and mash with garlic, lemon juice, olive oil, parsley, salt, and black pepper.
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To tasteSalt
To tasteBlack Pepper