Melitzanosalata (Greek Eggplant Dip) Recipe | Samsung Food App
A roasted eggplant dip made with garlic and lemon juice then garnished with fresh parsley and kalamata olives.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 2 medium eggplants (about 2 pounds total)
- 4 garlic cloves, peeled and chopped
- 3 TBSP freshly squeezed lemon juice
- salt
- pepper
- 3 TBSP olive oil
- 2 TBSP freshly chopped parsley
- 6 whole pitted kalamata olives
- pita bread or pita chips for serving
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