用料
茄子 | 4个 |
洋葱 | 1/2个 |
蒜 | |
橄榄油 | 1/2杯 |
檸檬汁 | 4勺 |
salt and pepper to taste | |
fresh parsley, chopped | 3勺 |
Melitzanosalata (Traditional Greek Eggplant dip)的做法
Cut the eggplants in slices. Coat with olive oil, sprinkle with fresh thyme, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in preheated oven for 20 minutes.
Peel the eggplants and dice the pulp
Place the pulp and the other ingredients in a large bowl and vigorously mix. Or use a blender. Cool down and put in fridge.