Melitzanosalata -
Aubergine Greek Dip
Ingredients for Melitzanosalata
6 medium eggplants
2 cloves garlic, minced
3 tablespoons olive oil
1/4 cup balsamic vinegar
dried oregano, salt and pepper
Preparation
Preheat oven to 175 degrees C. Pierce eggplants several times with a fork, and place on a baking sheet.
Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, oregano, and basil until well blended.
Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.
