Melitzanosalata - Eggplant Dip

Serves 8-10

Ingredients for Melitzanosalata

3 medium Eggplants
½ cup Extra Virgin Greek olive oil
½ medium Onion
3 tsp Garlic
1 tsp White Pepper
2 tsp Salt
1½ tsp Vinegar

Ingredients for Garnish
Kalamata Olives
Parsley
Olive Oil

Method for Melitzanosalata

• Wash eggplant thoroughly.
• Place in a deep pan and cover with aluminum foil.
• Bake for an hour at 375°. Place a fork in the center to make sure it is nice and soft.
• Cut off stem and peel skin from eggplant.
• Cut eggplant and place in strainer.
• Place in food processor with all the above ingredients and pulse until mixed thoroughly.
• Garnish with kalamata olives, parsley and extra virgin greek olive oil.
• It is ready! OPA!