Name: Eggplant dip (melitzanosalata)
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1 (500g) eggplant; 2 clove garlic, crushed; 1 tablespoon white wine vinegar; 1/4 cup (60ml) olive oil; salt and pepper; 1/4 cup chopped fresh flat-leaf parsley

Ingredients

1 (500g) eggplant

2 clove garlic, crushed

1 tablespoon white wine vinegar

1/4 cup (60ml) olive oil

salt and pepper

1/4 cup chopped fresh flat-leaf parsley

Method

1.Pre-heat the oven to 220°C (200°C fan-forced). Place the whole eggplant on an oven tray and pierce in a few places with a fork. Bake for about one hour or until soft.

2.Remove eggplant from the oven and cool slightly. Peel it and chop the flesh coarsely. Place the flesh in a sieve and press out the excess juice.

3.Mash the eggplant flesh in a bowl with a fork. Stir in the remaining ingredients.

This recipe can be made up to two days ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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