Posted in Greek Recipes
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2 eggplants, roasted and peeled * 1 clove garlic, minced handful parsley, minced (Italian flat parsley is best) 2-3 tablespoons olive oil salt to taste *Eggplants are best roasted on a grill. Wash and pierce with a fork. place on hot grill and cook until nearly charred on both sides. Immediately place in a sealed plastic bag until cool enough to handle. Then split the skin and scrap out insides with a spoon. You may also roast in an oven set to grill. Combine all ingredients well and chill. Garnish with a sprig of parsley and a couple of kalamata olives. Serve with fresh bread or pita. Add a plate with a slice of feta cheese drizzled with olive oil and crushed oregano and a bowl of olives for a great snack with a glass of wine!
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