Melitzanosalata

Ingredients

• 2 eggplants
• 1/2 lemon ((juice only))
• 2 tbsp olive oil
• fresh dill or parsley

Instructions

1. 1

   Start by preheating your oven to 390 °F / 200 °C. Pierce the skin of two eggplants with a fork on multiple places, then roast them in the oven for about 1 hour.

2. 2

   Allow the roasted eggplants to cool down, slice them in half and use a spoon to scrape out the flesh. You can discard the eggplant skins.

3. 3

   Place the eggplant pulp in a bowl, and add the other ingredients. Mash the ingredients with a fork, or whisk with a large spoon until you achieve the desired texture. The more you mash it, the creamier it will be. If you want to make a completely smooth dip, you can use a food processor.

4. 4

   Allow the dip to chill in the refrigerator, ideally for at least 30 minutes before serving. The dip is often served topped with black olives, or fresh parsley or dill.