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Eggplant caviar (Melitzanes Salata)

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Directions

In Greece eggplant caviar served with hot and cold snacks, filed with wine or separately.
Preheat the oven to 200c.
Eggplant grease with oil and pierce in several places, so they do not burst.
Cook about an hour, until they become completely soft.
Slice the garlic and mash it with salt, using spoon.
Cut eggplants and gently scrape the flesh with a spoon.
Fold the flesh in a bowl and add the garlic.
Stir until smooth.
Continuing to stir, add the olive oil and season with lemon juice, salt, pepper and chopped fresh parsley leaves.

Ingredients

To prepare Eggplant caviar (Melitzanes Salata) use:
eggplant - 1 kg
lemon - 0.25 Item
olive oil - 40 g
parsley - 10 g
sea salt - 3 g
  
cloves of garlic
eggplant
ground black pepper
lemon
olive oil
parsley
sea salt

Prepare Eggplant caviar (Melitzanes Salata)

Prep Time:
Min
Cook Time:
Min
Ready In:
Min

  

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Images

Eggplant caviar (Melitzanes Salata)
Eggplant caviar (Melitzanes Salata)
Eggplant caviar (Melitzanes Salata)
Eggplant caviar (Melitzanes Salata)
Eggplant caviar (Melitzanes Salata)
Eggplant caviar (Melitzanes Salata)
Eggplant caviar (Melitzanes Salata)

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