Name: Melitzanosalata (Eggplant Dip)
Ingredients: 1 large eggplant, halved; 2 cloves garlic, minced or pressed; 2 tablespoons vinegar; ¼ cup Fancy Peasant GEVOO; Salt

Μελιτζανοσαλάτα

Melitzanosalata (Eggplant Dip)

Simple and fancy, this meze is sensational. Enjoy on its own or on the Mediterranean platter of your dreams.

Ingredients:

1 large eggplant, halved
2 cloves garlic, minced or pressed
2 tablespoons vinegar
¼ cup Fancy Peasant GEVOO
Salt

What you'll need

500mL Everything Olive Oil $35

Method:

Preheat oven to 400°F
Bake your eggplant for 45 minutes (or until it has softened). Let cool.
Using a fork, scrape out the flesh of the eggplant and discard skins. Add the flesh of the eggplant into a mixing bowl with all other ingredients. Stir well into a mash (see photo for consistency).
Serve warm, cold or at room temperature.