A typical Greek dip

People :

4

Preparation time :

35 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 2 or 3 aubergines
  • 1 ripe tomato
  • ½ small onion
  • 1 or 2 cloves garlic
  • 2 tablespoons Greek yogurt (you can replace it with tahini)
  • Parsley
  • Salt
  • Pepper
  • Juice of 1 or 2 lemons
    For the crudités:
  • 1 endive
  • 1 carrot
  • 1 red pepper
  • 2 stalks celery
  • cucumber
  • zucchini
Preparation
  1. Roast the eggplant in the oven or directly over a naked flame (for a smoky flavor)
  2. Peel the eggplants and set aside in a sieve to lose excess water and cool.
  3. Peel tomatoes, remove seeds and cut in regular segments. Peel the garlic, remove the stalk and chop. Cut the onion into juliennes and chop the parsley.
  4. Once the eggplants are cool, mix with above ingredients and yogurt.
  5. Blend all together and dress with lemon juice, salt, pepper and olive oil until you have a creamy paste. Reserve.
  6. At the last minute, peel and chop vegetables and arrange the crudité sticks on a platter or in bowls. Serve with melitzanosalata.

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Media