Eggplant (Aubergine) Dip (Melitzanosalata)
"Spread on warm bread, or use as a dip!"
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 large eggplant
- 1 medium onion, finely chopped
- 3⁄4 cup packaged breadcrumbs (75g)
- 2 tablespoons plain yogurt
- 3 garlic cloves, crushed cup chopped fresh parsley
- 1 tablespoon cider vinegar
- 1 1⁄2 tablespoons lemon juice
- 1⁄2 cup olive oil
directions
- Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft.
- Remove eggplant from oven; cool slightly.
- Peel eggplant, chop flesh roughly.
- Combine eggplant flesh with remaining ingredients in food processor, process until smooth.
- Refrigerate mixture several hours or overnight Makes about 2 cups.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
