Melitzanosalata

Melitzanosalata is a traditional Greek dip made from eggplants. It's a delicious and healthy appetizer that's easy to make.

Ingredients - Serves 4

Preheat the oven to 400°F (200°C).
Pierce the eggplants with a fork and place them on a baking sheet.
Bake for 45 minutes, or until the skin is charred and the inside is soft.
Let the eggplants cool, then peel off the skin and place the flesh in a bowl.
Add the garlic, lemon juice, olive oil, parsley, salt, and pepper to the bowl.
Mash the ingredients together with a fork until well combined.
Refrigerate the dip for at least an hour before serving to allow the flavors to meld together.
Serve the melitzanosalata with pita bread or vegetables for dipping.