Eggplant (Aubergine) Dip (Melitzanosalata) |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Spread on warm bread, or use as a dip! 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:
1. Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft.
2. Remove eggplant from oven; cool slightly.
3. Peel eggplant, chop flesh roughly.
4. Combine eggplant flesh with remaining ingredients in food processor, process until smooth.
5. Refrigerate mixture several hours or overnight Makes about 2 cups.
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