Greek: Melitzanosalata (Eggplant Dip)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Ingredients:

• 2 large eggplants
• ½ cup of olive oil (approx, for basting)
• ½ cup Ladolemono dressing
• ½ teaspoon ground cumin
• salt and black pepper (to taste)
• ¼ red onion finely chopped about ⅓ cup
• 1 cup chopped fresh parsley packed, more for garnish
• Crumbled feta cheese for garnish (optional)
• A few pitted kalamata olives for garnish (optional)
• Bread (pita preferred) and/or sliced cucumbers for dipping

Procedure:

1. Slice each eggplant into 3 vertical “center cut” slices (about ½ inch thick, discard end cuts)
2. Brush one side with olive oil, grill (or broil) for 5 minutes
3. Turn the eggplant and brush other side with olive oil, grill (or broil) for another 5 minutes
4. Repeat as needed until eggplant is thoroughly cooked, set aside to cool
5. Remove skin of eggplant, coarsely chop into ¼ inch chunks
6. In a mixing bowl, mix chopped eggplant with dressing
7. Add cumin and adjust for seasoning
8. Mix in red onions and parsley
9. Transfer to serving bowl, garnish with feta cheese and olives
10. Serve with bread and/or sliced cucumbers