Melitzanosalata

Name: Melitzanosalata
Total time: 30 min
Yield: 1 portions
Cuisine: Greek
Ingredients: 250 g Eggplant; 2 cloves Garlic; 8 g Parsley; 1 tbsp Lemon Juice; 1 tbsp Cooking oil; To taste Salt; To taste Black Pepper

Greek eggplant dip with garlic, lemon, olive oil, and parsley.

Ingredients

250 g

Eggplant

2 cloves

Garlic

8 g

Parsley

1 tbsp

Lemon Juice

1 tbsp

Cooking oil

To taste

Salt

To taste

Black Pepper

Steps

20 min1

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.

Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.