Eggplant Greek dip A.K.A. Melitzanosalata

Themis Themis
Themis Themis @Themida74
Greece
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Ingredients

  1. 3medium size aubergines
  2. 1medium bell pepper
  3. 1 clovegarlic
  4. 30 mlOlive oil
  5. 1medium size lemon
  6. Salt and pepper as you wish
  7. 1/2 bunchchopped parsley
  8. 2 tspvinegar

Cooking Instructions

  1. 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. 2

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

  3. 3

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

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Themis Themis
Themis Themis @Themida74
on
Greece

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