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Eggplant Dip (Melitzana Dip)




Source of Recipe


Greekfriends.org


List of Ingredients




1 large Eggplant
� C Olive Oil or less
2 cloves Garlic, crushed
2 T Wine Vinegar or juice of one Lemon
chopped Italian Parsley, for garnish
Salt and freshly ground Pepper to taste
� �

Recipe



Score the eggplant and bake in the microwave for 12 minutes.
Cool eggplant and split open. Discard skin and seeds. Scoop out all the flesh into a food processor.
Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. Process until creamy.
Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
Serve with toasted, seasoned pita pieces.