Melitzanosalata

Name: Melitzanosalata
Total time: 30 min
Yield: 1 portions
Cuisine: Spread
Ingredients: 250 g Eggplant; 2 cloves Garlic; 8 g Parsley; 1 tbsp Lemon Juice; 1 tbsp Olive 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

Olive oil

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.