In: All Recipes recipes11 August 2015
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Melitzanosalata is a traditional Greek eggplant spread, made from puréed eggplants, yogurt, olive oil, garlic and mint. You can serve melitzanosalata as appetizer along with bread, or else to accompany dishes of meat or even fish. I love it with croutons. If you haven’t ever tasted it, do it now! I’ve planned to gorge myself with it here in Greece Retin-A online 😉

Ingredients for 4 servings:
4 eggplants
75 g of Greek yogurt
30 ml of olive oil
1 clove of garlic
black pepper

Preparation Time: 10 min
Baking Time: 40 min
Total Time: 50 min Cheap Lamisil

How to make Melitzanosalata

Wash and dry eggplants, riddle them with holes with a fork. Place them on an oven tray and bake them at 200°C for 35-40 minutes.

Melitzanosalata 1

Once ready, let cool down.

Melitzanosalata 2

Peel them.

Melitzanosalata 3

Place them into a strainer, with something heavy over them to squeeze them and let them lose their water.

Melitzanosalata 4

In a mixer, put eggplants, yogurt, garlic, mint, salt and pepper.

Melitzanosalata 5

Blend till getting an even spread.

Aciclovir online Melitzanosalata 6

Decorate with black olives, mint and some oil, and serve.

Melitzanosalata 7

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