How to make it

  • Preheat oven to 425 F. Cut the eggplant on all sides with deep slashes and place in a baking pan. Roast until soft, 30 to 40 minutes. Set aside until cool enough to handle, about 15 minutes.
  • Peel eggplant and coarsely chop (or briefly pulse in a food processor or blender). Place in a medium bowl. ix in oil, garlic, parsley, salt and pepper.

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  • heathra 8 years ago
    Mmm! When I read the title I thought, "Ew." But once I realized it was Melitzanosalata, a traditional Greek appetizer, I was excited to try it.
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