Wednesday, February 1, 2012

Melitzanosalata (Greek Eggplant Dip)



1 large eggplant
juice and zest from 1 lemon
1 T minced garlic
1/4 C olive oil
1 T minced parsley
1 T minced mint
freshly ground pink Himalaya salt and flower pepper

Preheat the oven to 350 F. Slice eggplant in half, sprinkling with salt and pepper and drizzling with olive oil to coat the ut surface. Place them in a roasting pan, cover with foil, and bake for 50-60 minutes. Let cool until they can be handled. Scoop all the insides. Add minced garlic, lemon juice, and herbs. Season to taste. Serve with slices of warmed pita bread.

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