This is a traditional Greek dip also sometimes referred to as Baba Ganoush, my grandmother made for us a lot at the end of summer when the eggplants were fresh. It is beautifully flavorful and packed with great things for your body. It also seems to be a great way to get eggplant-o-phobes to eat this amazing veggie.
Melanzani Salata
3 medium eggplants
5 garlic cloves lightly rubbed with veggie oil
the juice of 1/2 a lemon
2 tablesppons of Olive Oil
salt and pepper
Preheat oven to 350 degrees. Place washed, whole eggplants in a large baking dish along with the 5 garlic cloves in skin and rubbed with veggie oil. Bake together 1 1/2 -2 hours until the eggplants are shriveled and very soft and the garlic is browned and soft inside when you poke it. Let them stand for a while until they are cooled. Then peel the eggplant and garlic cloves and place the soft insides into a blender or food processor. Add the lemon juice, olive oil, salt and pepper and process. Serve warm or chilled with pita or veggies.
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