Greek Eggplant Dip (Melitzanosalata)


  • Eggplants 5 big
  • Sunflower oil 1 small cup
  • Lemon 1/2 (the juice)
  • Salt
  • Yogurt 1 tablespoon


Bake the eggplants on the grill,peel and leave them in a colander to strain for 3 – 4 hours.Then mash with a mixer (or with your hand) the eggplants with the salt and the sunflower oil adding the lemon juice gradually,add as much as necessary or tasting it.Do not beat it a lot,2 – 3 times and remove it from the mixer.Add the yogurt,stir thoroughly with a fork and it is ready.

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