GREEK EGGPLANT DIP/SPREAD "MELITZANOSALATA"

Greek Eggplant Dip/Spread

Provided by Maria * @WWCook1

Number Of Ingredients 8

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5-6 large black eggplants
3 garlic cloves, minced or finely chopped
1 handful of parsley, finely chopped
1 or 2 sma large tomatoes,peeled,seeded,squeezed dry & chopped
1 red bell pepper, diced (optional)l
3 tablespoon(s) olive oil
2 tablespoon(s) white wine vinegar
salt & pepper to taste.

Steps:

Wash & pat dry the eggplants. With a fork pierce a few holes all over., wrap each eggplant in aluminum foil and place them under oven grill, on high heat for about 50 minutes or until soft & charred. This could also be done on a gas grill but will need less time to cook. (I personally prefer the gas cause it gives a stronger smoky flavor) When ready pierce again to check if done. If softened they are done. Set aside for a while to cool.
Scoop out the flesh & discard the skin. Place the eggplant flesh & seeds in a colander & lightly squeeze to remove as much liquid. as you can. You don't need a lot of moisture.
With a fork mash the eggplant, but not completely. and set aside in a bowl. Wash, pat dry & dice tomatoes. Discard tomato liquids or save for another use. (I freeze it) Add diced tomato to eggplant. Then add minced garlic and chopped parsley.
Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
Cover and refrigerate for at least one hour or overnight before serving. To serve, garnish with some chopped parsley & drizzle with some olive oil. Enjoy with pita chips or crusty bread like a bruschetta. It could also be served as a side dish to any barbeque cookout. Tip: I sometimes add red bell pepper for crunchiness and to add color. KALI OREXI