Eggplant Dip Salad

Posted by on Tuesday, July 7, 2015 in Recipes | 0 comments

Melitzanosalata

Grilled eggplants mixed with garlic, parsley, vinegar and extra virgin olive oil "OLYA".

  • 4 large purple eggplants
  • ½ red onion
  • ½ cup extra virgin olive oil "OLYA"
  • 4 tablespoons of lemon juice
  • Sea salt and ground pepper
  • 3 tablespoons of fresh parsley, chopped

  • Grill the eggplants.
  • Peel them and wring the pulp with a colander.
  • Put the pulp and the other ingredients in a large bowl and mix vigorously with a wooden spoon.
  • Keep it in the fridge to allow the flavours to mingle.
  • Serve in a small bowl with a black olive and a pinch of extra virgin olive oil "OLYA".
  • Enjoy!

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