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Eggplant Dip (Melitzana Dip)




Source of Recipe


Greekfriends.org


List of Ingredients




1 large Eggplant
¼ C Olive Oil or less
2 cloves Garlic, crushed
2 T Wine Vinegar or juice of one Lemon
chopped Italian Parsley, for garnish
Salt and freshly ground Pepper to taste
   

Recipe



Score the eggplant and bake in the microwave for 12 minutes.
Cool eggplant and split open. Discard skin and seeds. Scoop out all the flesh into a food processor.
Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. Process until creamy.
Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
Serve with toasted, seasoned pita pieces.