Melitzanosalata Ii: Eggplant Dip Appetizer
- 1 large eggplant
- 1/2 cup of extra virgin olive oil
- 4 teaspoons of wine vinegar
- 3 cloves of garlic, minced
- sea salt
- freshly ground pepper
- Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft. Set to cool and drain on a rack with paper towels underneath.
- As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.
- Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.
- Yield: about 1 1/2 cups
eggplant, olive oil, salt, ground pepper
Taken from www.epicurious.com/recipes/member/views/melitzanosalata-ii-eggplant-dip-appetizer-52448971 (may not work)