Melitzánosaláta (Aubergine dip)
SidesCook time: 0 min.
Servings: 1
Servings: 1
Ingredients for Melitzánosaláta (Aubergine dip)
| Pepper | ||
| Salt | ||
| 0.5 | Lemon juice from here | |
| 1 | dl | Finely chopped parsley |
| 1 | dl | Olive oil |
| 1 | Large Eggplant | |
| 2 | dl | Yogurt |
| 3 | tbsp | Breadcrumbs |
| 3-4 | clove | Crushed garlic |
Instructions for Melitzánosaláta (Aubergine dip)
To prepare the Melitzánosaláta (Aubergine dip) recipe, please follow these instructions:
Beat the eggplant with a fork, place it in the oven at 200 degrees and behind it for a little hour. When the eggplant is cooled it is free from skins and mashed potatoes with a fork or possibly. In the blender. The remaining ingredients are stirred in the oil at the end of a thin beam, while constantly stirring as in mayonnaise. Pureen is served cooled, served on a plate and possibly. Decorated with a few lemon boats and / or a black olive.
tips:
Can be served as an accompaniment to main courses, but is usually used in Greece as meze with other small delicacies for ouzo.
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