A very simple vegetarian recipe for eggplant caviar dip. Very popular in Greece with the name Melitzanosalata.
Photos and the whole story can be found here.
Ingredients
- 3 eggplants.
- 3-4 garlic cloves.
- ½ cup flat-leaf parsley.
- 1 tablespoon balsamic vinegar.
- 2 tablespoons extra-virgin olive oil.
- 1 teaspoon ground pepper.
- 1 teaspoon salt.
Instructions
- Preheat the oven at 180 degrees Celsius (360 F).
- Cut the eggplants in half lengthwise. Spread some olive oil and place them on a tray covered with grease-proof paper with the flesh facing the bottom. Bake the eggplants for ~ 45 minutes until their skin starts getting wrinkled. Take them from the oven and let them cool down for ~ 30 minutes.
- Remove the flesh from the eggplants and place it in a colander. Leave it for ~ 30 minutes to release its bitter juices.
- Place the eggplant flesh, garlic, olive oil, parsley, vinegar, salt and pepper in a food processor and make a smooth paste.
- Enjoy with some nice bread.
bon appetit
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