Melitzanosalata – Greek eggplant dip
A unique Greek specialty that has gained popularity due to its exceptional taste and simplicity of preparation. A vegan, aromatic eggplant spread perfect as an appetizer.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1 g ground black pepper
- 50 g shallots
- 50 g vinegar
- 2 g smoked paprika
- 12 g garlic
- 12 g salt
- 25 g lemon juice
- 700 g aubergine, raw
- 50 g Oil, olive
- 20 g parsley leaves
Method of cooking:
- On the lid of the mixing bowl without a measuring cup, place a bowl, reset the scale and weigh 700 grams of eggplant cut lengthwise into thin strips. Rub each slice with 1 pinch of salt to remove the bitterness. Set the eggplant aside for 10-15 minutes. Preheat the oven to 180℃ with the convection function.
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