one more traditional Greek recipe for you! An Eggplant based spread, a delicious side for almost all Greek dishes or a salad to enjoy on it’s own.
- Eggplants 2-3 Medium Sized
- Garlic 2 cloves
- Vinegar 2 Tbsp
- Olive Oil 2 Tbsp
- Salt 1 Tsp
- Parsley 1/2 Bunch
Pierce the eggplants with a fork and place them in the oven for approximately 1 hour.
Set them aside to cool.
Chop Parsley and Garlic.
Scoop out the flesh of the eggplants using a spoon.
Mix with all the indredients in a large bowl using a fork.
Refrigerate for one hour before serving.
THE LONGER YOU LET IT REST, THE MORE THE INGREDIENTS WILL BLEND, THE TASTIER IT WILL BE