Ingredients
-
2
-
2
-
4
-
1
-
1/2
-
1
-
2
-
3/4
-
1/3
-
1/2
-
-
-
-
-
Directions
The Real Melitzanosalata, Well, I’m sure there are lots of authentic versions of this wonderful dip But this is my family’s favorite I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata This gives the dip a great texture and mouthfeel We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices , This made a delicious melitzanosalata I have never made one using breadcrumbs before but it made for a very light rendition that worked beautifully with the aromatics and tomato Loved this , Well, I’m sure there are lots of authentic versions of this wonderful dip But this is my family’s favorite I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata This gives the dip a great texture and mouthfeel We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices
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Steps
|
1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
Prick Both the Eggplants With a Fork a Few Times and Bake on a Baking Tray For 1 Hour. |
|
3
Done
|
Remove the Skin, Then Roughly Chop the Flesh and Place in a Colander or Sieve to Drain Any Excess Moisture. |
|
4
Done
|
Place the Eggplant, Garlic, Parsley, Onion, Red Pepper, Tomato, Chili, Breadcrumbs, and Salt and Pepper to Taste, in a Food Processor Bowl and Process Until Combined but Still a Little Bit Coarse. |
|
5
Done
|
With the Motor Running, Add the Lemon Juice and Olive Oil Alternately, in a Steady Stream, as If Making Mayo. the Mixture Will Thicken. |
|
6
Done
|
Transfer to a Large Bowl, Cover and Refrigerate For 3 Hours to Firm the Mixture and Allow the Flavors to Infuse. |
|
7
Done
|
to Serve Spread on a Large Shallow Serving Platter, Drizzle With 1-2 Tablespoons Olive Oil and Garnish With Black Olives. |
