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Greek Roasted Eggplant Dip (Melitzanosalata)

Natasha Bull, Salt & Lavender
  • 55 minutes
  • Serves 4

INGREDIENTS

2 cloves

Garlic

1

Large or 2 smaller eggplants

1/2 tsp

Oregano, dried

1 tsp

Balsamic vinegar

1

Salt and pepper

1 tsp

Seasoning* (optional), smoky

1/2 cup

Olive oil, extra virgin

4 tsp

Red wine vinegar