Melitzanosalata | Greek Eggplant Dip

Ingredients for Melitzanosalata | Greek Eggplant Dip:

3 medium to large eggplants
4 tablespoons of extra virgin olive oil
2 cloves of garlic
1 small onion
Small bunch of fresh parsley
Salt
Fresh cracked black pepper to taste

Directions:-
1. Wash and dry your eggplants, with a fork pierce the skin in multiple places.
2. On a hot Barbecue grill roast your eggplants for about 20 minutes turning about 3 times.
3. With a knife pierce the eggplant to see if it’s cooked through.
4. Remove and let it sit in a bowl until cooler to handle
5. On a cutting board cut eggplant in half, with the help of a large spoon scoop out all the flesh going as close as possible to the skin. That allows the charred part to be removed and that’s what gives it the smokiness flavor.
6. Let the pulp of eggplant drain in a colander.
7. Now chop your onion and parsley and set aside.
8. Chop the garlic on a cutting board.
9. Add a 1/2 teaspoon of salt and with the tip of a fork, mash until a paste is created.
10. In a larger bowl place your eggplant pulp, onion, parsley, garlic, and oil. Adjust salt and crack some black pepper on.

Enjoy!
Buon appetito!

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To print the recipe – https://alessandrasfoodislove.com/melitzanosalata-greek-eggplant-dip/