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Greek Eggplant Dip

Greek eggplant dip MELITZANOSALATA with walnuts.

This is a dip that can be prepared in many ways. You can grill or bake the eggplant, you can put walnuts, almonds, feta cheese, garlic or onion in it. You can add vinegar or lemon. At the end you can use a food processor to make it creamy or you can use a fork to press the flesh of the eggplant or a knife to finely chop it. This is just the first of many eggplant dip recipes I intend to present here. I hope that you are going to love this creamy and tasty dip.


2 eggplants (take 3 if eggplants are smaller, they should weight at least 500 grams together)

1 clove garlic

1/2 cup walnuts (keep 2 or 3 for decorating)

1 teaspoon salt

1/2 cup olive oil

5 tablespoons red or white wine vinegar

If you are going to bake the eggplants preheat the oven on 200 degrees Celsius. Wash and wipe the eggplants. Take a fork and prick their skin a few times. Then when eggplants are baked put them in a plastic bag close it and leave them until they get cold. Then pill their skin off.

If you prefer more taste and the scent of the grilled vegetables in your sauce grill the eggplants or more simple do what I did: prick the eggplants and fold them in a kitchen foil. Set the top of the stove on medium heat and grill the eggplants until they are soft when you press with your finger. Make sure you turn them around so they will be grilled on each side. Then just take them off the stove put them on a plate and open the kitchen foil when eggplants are cold. Pill their skin off.

Put the eggplants in a food processor together with all the above mentioned ingredients. Pulse it to make it creamy. Taste for salt and vinegar. Add some if you think it is needed.

Serve in a bowl. Put several whole walnuts on the top pour some oil olive and enjoy it with your dish or simply spread some of this dip on a grilled peace of bread. Enjoy!

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