Melitzanosalata (Eggplant Dip)

by Andres
(Toronto, Canada)

Melitzanosalata (Eggplant Dip)

2 eggplants
2 tbsp fresh lemon juice
2 cloves garlic, minced
1/4 tsp salt
1 tbsp red wine vinegar
1/4 cup extra virgin olive oil
chopped parsley

1. Cook eggplant. Best charred over bbq. Or can pierce with knife and bake in 350F oven for an hour. Cool.
2. Cut lengthwise, drain in colander, cut sides down.
3. Scrape flesh from skin, discard seedy portions.
4. In food processor, puree eggplant with lemon juice, garlic and salt. With motor running, drizzle slowly the olive oil, until thick and creamy.
5. Transfer to serving dish, garnish with chopped parsley.