Melitzanosalata

Name: Melitzanosalata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 567 grams eggplant; 2 teaspoons chopped fresh parsley; 118 milliliters fresh parsley leaves; 3 garlic cloves, chopped; 2 Tbsps fresh lemon juice; 2 Tbsps olive oil; 177 milliliters chopped onion; 177 milliliters chopped plum tomato; 1 Tbsp red wine vinegar; 0 teaspoons salt; 85 grams white bread; 4 6-inchs (6-inch) whole wheat pitas, each cut into 8 wedges

Melitzanosalat From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Pierce eggplant several times with a fork; place on a foil-lined baking sheet.

Ingredients you will need

Eggplant

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 350 for 1 hour or until tender; cool slightly. Carefully remove pulp; discard peels.

Equipment you will use

Oven

Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.

Ingredients you will need

Bread

Equipment you will use

Food Processor

Place eggplant pulp, breadcrumbs, onion, and next 7 ingredients (through garlic) in a food processor; process until smooth. Spoon eggplant mixture into a serving bowl.

Ingredients you will need

Breadcrumbs