ROASTED EGGPLANT DIP
Melitzanosalata is very popular appetizer in Greece’ is very easy to make and extra delicious!!
*6-8 medium sized eggplants
*2 cloves of garlic
*30 ml apple cider vinegar
*½ bunch parsley
*2 spring onions
*60 ml Extra Virgin Olive Oil
*freshly ground pepper
Preheat oven to 180 C.
Pierce the eggplant all over with a fork and place them into oven and cook for about 40 minutes, until soft.
When ready remove from oven and set them aside for 10 minutes to cool.
Remove the skin and chop the eggplant. Add in the minced garlic, vinegar and olive oil. Season with salt and pepper.
Slice the green part of the spring onions and the parsley (only the leaves). Reserve some for serving and add to the bowl.
Stir until all of the ingredients are completely combined and season to taste.
To serve, garnish with spring onion, parsley and drizzle with some Greek Extra Virgin Olive Oil