Eggplant Greek dip A.K.A. Melitzanosalata

Name: Eggplant Greek dip A.K.A. Melitzanosalata
Cuisine: American
Ingredients: 3 medium size aubergines; 1 medium bell pepper; 1 clove garlic; 30 ml Olive oil; 1 medium size lemon; Salt and pepper as you wish; 1/2 bunch chopped parsley; 2 tsp vinegar

Themis Themis @Themida74

Greece

#mycookbook

Themis Themis @Themida74

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Ingredients

3medium size aubergines
1medium bell pepper
1 clovegarlic
30 mlOlive oil
1medium size lemon
Salt and pepper as you wish
1/2 bunchchopped parsley
2 tspvinegar

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Steps

1

The night before: You bake in 200 degrees at the oven the aubergines and pepper wrapped each one in an aluminum foil. You bake them till they are very very soft (try to check with a fork after 30 min). When they will be ready unwrap them, take their skin out (aubergines and pepper) while they are warm and let them cool all night in a strainer
2

Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
3

If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!