Melitzanosalata (Greek Eggplant Dip)
pronounced meh-leed-zah-no-sah-LAH-tah Ingredients: 1 large eggplant 1/2 cup of extra virgin olive oil 4 teaspoons of wine vinegar 3 cloves of garlic, minced sea salt freshly ground pepper Preparation: Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black [...]
