Greek cuisine · Salads & Mezze

Melitzanosalata

Smoky eggplant dip with garlic and olive oil.

Ingredients · for 4 servings

• 3 eggplants
• 2 cloves garlic
• Olive oil
• Lemon
• Parsley

Instructions

1. Roast the eggplants over a flame or in the oven.
2. Scoop out the flesh and chop.
3. Stir together with garlic, oil and lemon.
4. Serve cold with pita.