greeksalad· 4 servings
≈994 kkal · P 16.3g · L 5.9g · KH 218.2g (per recipe, TKPI estimate)
Sosalat Terong Yunani
Melitzanosalata
Ingredients
- 2 large eggplants
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, peeled
- 1/2 cup fresh lemon juice
- 1/2 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
Instructions
- 1Roast the whole eggplants over an open flame or under a broiler until the skin is charred and the flesh is completely soft.
- 2Let the eggplants cool slightly, then peel off the charred skin and squeeze out the excess liquid.
- 3Mash the roasted eggplant pulp thoroughly in a large bowl until smooth.
- 4Add olive oil, minced garlic, lemon juice, chopped parsley, oregano, salt, pepper, cumin, paprika, vinegar, and sugar to the mashed eggplant.
- 5Mix well until all ingredients are combined and the dip is creamy.
- 6Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- 7Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- 8Serve chilled with warm pita bread, pumpernickel, or fresh vegetables.
Source: llm-generated