Greek Eggplant Dip (Melitzanosalata)

1. 1

   Wash the eggplants and make a few deep cuts in their skin with a sharp knife.

2. 2

   Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.

3. 3

   Allow them to cool and cut them in two lengthwise.

4. 4

   Scoop out the white flesh and try to remove the dark seeds.

5. 5

   Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.

6. 6

   Allow them to stand and drain for an hour.

7. 7

   Mash them as much as you can with the help of a fork, do not use a blender.

8. 8

   Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.

9. 9

   Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.