FRUGAL GOURMET'S MELITZANOSALATA
Make and share this Frugal Gourmet's Melitzanosalata recipe from Food.com.
Provided by Queen Dana
Categories Spreads
Time 45m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Brush a backing pan with I tablespoon olive oil. Slice the eggplant.
- in half, the long way, and place it, cut side down, on the oiled.
- baking pan. Bake 375ยบ for 45 minutes, or until soft.
- Cut the eggplant, including the skin, into small pieces, and.
- place in a blender. Add 3 tablespoons olive oil, the vinegar, lemon.
- juice, parsley, and garlic. Blend until smooth.
- Add the yogurt, cream cheese, and bread crumbs. Blend.
- again, and add salt and pepper. Refrigerate overnight.
- Use as a dip with bread, crackers, fingers, etc.
Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.9, Sodium 80.2, Carbohydrate 9, Fiber 2.8, Sugar 4, Protein 3.6
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