Melitzanosalata Eggplant Dip Recipe
Ingredients
Olive oil
1 eggplant
1 tablespoon white vinegar
2 tablespoons lemon juice
1 tablespoon fine-chopped parsley
2 cloves garlic, crushed
1 cup yogurt
1 3-ounce package cream cheese
1 tablespoon bread crumbs
Salt and pepper to taste
Directions
Brush a baking pan with 1 tablespoon olive oil.
Slice the eggplant in half, the long way, and place it, cut side down, on the oiled baking pan.
Bake at 375° for 45 minutes, or until soft.
Cut the eggplant, including the skin, into small pieces, and place in a blender.
Add 3 tablespoons olive oil, the vinegar, lemon juice, parsley, and garlic.
Blend until smooth.
Add the yogurt, cream cheese, and bread crumbs.
Blend again, and add salt and pepper.
Refrigerate overnight.
Use as dip with bread, crackers, fingers, etc.
Slice the eggplant in half, the long way, and place it, cut side down, on the oiled baking pan.
Bake at 375° for 45 minutes, or until soft.
Cut the eggplant, including the skin, into small pieces, and place in a blender.
Add 3 tablespoons olive oil, the vinegar, lemon juice, parsley, and garlic.
Blend until smooth.
Add the yogurt, cream cheese, and bread crumbs.
Blend again, and add salt and pepper.
Refrigerate overnight.
Use as dip with bread, crackers, fingers, etc.
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