Greek eggplant dip - Melitsanosalata

#aubergine #yogurt #tomato #pate #vegan #greekkitchen #eggplant
The recipe is here:
1 aubergine
2 cloves of garlic
lemon juice to taste
2 tablespoons olive oil
4 sprigs of chopped parsley
salt to taste
for variant Number 2,
1 aubergine
2 cloves of garlic
lemon juice to taste
2 tablespoons olive oil
4 sprigs of chopped parsley
salt to taste
2 tablespoons of plain yogurt
1 tablespoon of mayonnaise
1 tomato
Prick the aubergine with a knife, put on a tray and brush with oil.
Bake at 200º degrees in a preheated oven for 50 minutes.
Cool and remove the pulp.
Divide into two containers.
Crush the pulp with a fork.
Add minced garlic, salt, lemon juice, and olive oil.
Mix well. At the end add parsley
For variant 2,
Make a pate with the baked aubergine pulp.
Season with crushed garlic, salt, lemon juice, oil. Add mayonnaise and yogurt and mix well.
Cut the tomato into very small cubes and add. Mix carefully and serve with chopped parsley.
Enjoy!