Wednesday, May 4, 2011

Melitzanosalata- Greek Eggplant Dip

Did you know that eggplant was commonly used during Byzantine times? And fresh lemons were plentiful! They are so much better than the bottled juices we have available now. Always use fresh ingredients! Here's a delicious recipe to serve with your crusty Greek bread! 

 2 large eggplants
 3 T. fresh lemon juice
 3 cloves garlic, minced
 1/2 cup very good olive oil
 1/2 cup chopped Italian parsley
  salt & pepper to taste

  Preheat the oven to 400 F or roast over an open fire. Use a fork to prick the eggplants all over. Put them on a baking sheet and bake for 30-40 minutes till they're nicely roasted and soft. Remove and drain them on a paper towel if needed. Let them cool just a bit until they can be handled without scalding yourself. Cut them in half and scoop all the insides out into a food processor. Add the minced garlic and fresh lemon juice. Pulse a few times to combine. Continue to pulse while adding a steady stream of olive oil. Stir in parsley, salt and pepper.

Serve with bread and alongside fresh fruits, nuts and cheeses for a starter course to midday or supper meals!

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