Greek Eggplant dip - Melitzanosalata (Μελιτζανοσαλάτα)

Are you an eggplant fan - you need this dip if you are! Perfect with crusty bread or pita bread.
Greek Eggplant dip - Melitzanosalata (Μελιτζανοσαλάτα)
Are you an eggplant fan - you need this dip if you are! Perfect with crusty bread or pita bread.
Cooking Instructions
- 1
Baked the whole eggplant in a hot oven for 45 to 55 minutes - turning a few times throughout
- 2
When the eggplant is ready (it will look like a deflated ballon) remove it from the oven.
- 3
Let the eggplant cool slightly
- 4
Once ready, peel the eggplant and place the flesh into a strainer.
- 5
Once it has strained for a few minutes, transfer the flesh to a bowl.
- 6
Mash the eggplant using a fork.
- 7
Stir each ingredient into the eggplant until well combined.
- 8
Taste as you go and adjust the seasoning if required.
- 9
Serve with crusty bread or pita bread - drizzle with a bit of extra olive oil.
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