Greek Eggplant Dipspread Melitzanosalata Recipes
MELITZANOSALATA - TRADITIONAL GREEK EGGPLANT SALAD RECIPE
Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!
Provided by Filippo Trapella - philosokitchen.com
Time 1h20m
Number Of Ingredients 8
Steps:
- First of all, preheat the oven to 390° F (200° C).
- After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.
- Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
- This step can also be done with a charcoal or electric grill.
- Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.
- Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.
- While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.
- Mix it all until smooth and consistent.
- Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.
- Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.
Nutrition Facts : Calories 287 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 7 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 150 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
MELITZANOSALATA RECIPE
Steps:
- Keep the eggplant whole and pierce with a fork in a few places.
- Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
- Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
- Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
- At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
- Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.
Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving
MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 442 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 12 g
MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)
Make and share this Melitzanosalata (Greek Eggplant (Aubergine) Spread) recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
- allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
- Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
- Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
- Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.
More about "greek eggplant dipspread melitzanosalata recipes"
MELITZANOSALATA (GREEK EGGPLANT DIP) - EATING EUROPEAN
2018-10-01 Steps to Making Melitzanosalata (Greek Eggplant Dip) Preheat your oven to 425F; Puncture eggplants with a fork all over; Roast for about an …
From eatingeuropean.com
4.8/5 (6)Total Time 1 hr 10 minsCategory AppetizerCalories 151 per serving
From eatingeuropean.com
4.8/5 (6)Total Time 1 hr 10 minsCategory AppetizerCalories 151 per serving
- Puncture the eggplants with the fork all over. Place eggplants on baking sheet sprayed with cooking spray or brushed with olive oil;
- In the meantime, place garlic, olive oil, lemon juice, vinegar, a pinch of salt & pepper in a food processor and process until smooth;
MELITZANOSALATA RECIPE (TRADITIONAL GREEK EGGPLANT DIP)
2013-05-15 Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to …
From mygreekdish.com
4.8/5 (662)Total Time 1 hr 10 minsCategory DipsCalories 201 per serving
From mygreekdish.com
4.8/5 (662)Total Time 1 hr 10 minsCategory DipsCalories 201 per serving
- To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
- For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
- Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
MELITZANOSALATA | GREEK EGGPLANT DIP | ALESSANDRAS FOOD IS LOVE
2020-12-30 3 medium to large eggplants; 4 tablespoons of extra virgin olive oil; 2 cloves of garlic; 1 small onion; Small bunch of fresh parsley; Salt; Fresh cracked black pepper to taste
From alessandrasfoodislove.com
From alessandrasfoodislove.com
GREEK EGGPLANT DIP - MELITZANOSALATA - CHOP CHOP YUMS
2021-06-24 Eggplants can have a lot of water in them. After baking or roasting, drain it in a colander over a bowl and leave for few minutes. Press the eggplant at the end to get additional excess liquid away. Chill the Greek Eggplant Dip before serving. Thirty minutes in the fridge will allow the flavours to mix.
From chopchopyums.com
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MELITZANOSALATA (GREEK EGGPLANT DIP)
2020-10-01 What is Melitzanosalata? Melizanosalata, or Greek Eggplant Dip is a tasty and authentic traditional Greek dip that is often served as a part of a Mezze spread - which is a Mediterranean style “grazing tray” or appetizer assortment - which in North America has been popularized on every basic girl’s insta story as the ever “aesthetically” pleasing charcuterie …
From recipeheir.ca
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MELITZANOSALATA RECIPE | SAUCED - SERIOUS EATS
2018-08-30 Let pulp drain for 5 to 10 minutes. Transfer eggplant to workbowl of food processor fitted with steel blade. Add garlic and lemon juice and pulse to combine. With the food processor running, slowly add olive oil in a steady stream through the feed tube. Transfer to a medium bowl and stir in parsley and season with salt and pepper to taste.
From seriouseats.com
From seriouseats.com
GREEK EGGPLANT DIP - MELITZANOSALATA - LOS ADVENTUROS
2021-01-23 Cut the eggplant into halves and bake it for 45-60 minutes at 200 degrees (until soft), the ideal version and the closest to the original is grilled eggplant or in a wood-fired oven. After baking the eggplants, cool them down and hollow them out. In the first version, blend the eggplant with salt, pepper and lemon juice, then add the garlic (we ...
From losadventuros.com
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EASIEST GREEK EGGPLANT DIP (MELITZANOSALATA ... - REAL …
2017-09-18 Halve the eggplants and scoop the insides with a spoon. Add the flesh of the eggplants in a food processor along with the remaining ingredients and blend until smooth. Serve with extra virgin olive oil on top, Greek olives and some bread. Or keep in the fridge for up to 4 days. Nutrition
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MELITZANOSALATA (GREEK EGGPLANT DIP) | LIVING LOU
2020-06-18 Instructions. Preheat oven to 400F. Place halved eggplant, cut side up, in a 9×13 or 8×8 baking pan (depending on the size of your eggplant). Drizzle with 1 tablespoon of olive oil and ¼ tsp of salt. Cover with foil and bake in the oven for 30 minutes or until eggplant is fully cooked and very soft.
From livinglou.com
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MELITZANOSALATA (GREEK EGGPLANT DIP) - A HEDGEHOG IN THE KITCHEN
2020-06-19 Step 1 – Preheat oven to 480°F (250°C). Step 2 – Cut the eggplant in half lengthwise. Step 3 – Bake for 40 minutes. Step 4 – Remove from oven and leave to cool. Step 5 – Remove the skin of the eggplant and mix the inside of the eggplant with the garlic, yogurt and olive oil. Step 6 – Add salt and black pepper to taste and sprinkle ...
From ahedgehoginthekitchen.com
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GREEK EGGPLANT DIP RECIPE - THE SPRUCE EATS
2020-09-23 In a small bowl, mix the oil and lemon juice well. Add the mixture slowly to the eggplant, using a fork or your hands to work it in. The oil and lemon juice will separate if you just add it and stir. Season with salt and pepper. Transfer the melitzanosalata to a bowl and garnish with black olives and a sprig of parsley.
From thespruceeats.com
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GREEK ROASTED EGGPLANT DIP - MELITZANOSALATA | AKIS PETRETZIKIS
To prepare the eggplant dip In a food processor, add the garlic, apple cider vinegar or white wine vinegar and the olive oil. Beat until the garlic has completely broken down. Add it to the bowl with eggplant and pepper. Season with salt and pepper. Thinly slice the green part of the spring onions and the parsley (only the leaves).
From akispetretzikis.com
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MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP) - SOUVLAKI MACHINE
Roast the eggplant over open fire. If you want the authentic, smoky taste of melitzanosalata, you’ll want to cook your eggplant over high heat on a gas burner or grill. You can also put the whole eggplant under the broiler. This will take anywhere from 10 to 20 minutes, and you’ll want to use a pair of tongs to help you turn the eggplant ...
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MELITZANOSALATA (GREEK EGGPLANT DIP) - AMIRA'S PANTRY
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From amiraspantry.com
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GREEK GRILLED EGGPLANT SPREAD (MELITZANOSALATA) - SAVEUR
Preheat the oven to 400°. Using a fork, pierce the eggplants all over and place them on a clean baking sheet. Transfer to the oven and bake until completely soft and …
From saveur.com
From saveur.com
MELITZANOSALATA - GREEK EGGPLANT DIP - SOUVLAKI FOR THE …
2021-03-28 Melitzanosalata is a traditional Greek eggplant dip made with roasted or chargrilled eggplants, garlic, olive oil, red wine vinegar and parsley. It’s easy to prepare and belongs to a staple of Greek recipes or Greek dishes known as “mezze” (small plates) in Greek. Enjoy this aubergine dip with plenty of bread Contents Why this recipe works
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GREEK EGGPLANT DIP – MELITZANOSALATA - DELALLO
A recipe for Greek dip: perfect as an antipasto served with pita and Greek olives, Melitzanosalata combines blend of tart lemon, fresh parsley and eggplant. FREE ECONOMY SHIPPING on orders over $50
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GREEK EGGPLANT DIP (MELITZANOSALATA) — TML FOOD
2021-10-20 Peel the eggplants or cut in half and scoop out the flesh with spoon. Transfer to a strainer and using a spoon, remove as much liquid as possible. Let it also strain for approximately 10 minutes. Add eggplant in a bowl and smash it using a fork. Add minced garlic, chopped parsley, vinegar, olive oil, salt and some freshly grounded pepper.
From tml-food.com
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MELITZANOSALATA: GREEK EGGPLANT DIP (VEGAN) - DIMITRAS …
Chopped roasted red peppers. Feta cheese. Pinch of smoked paprika. Instructions. Preheat the oven to 450 °F, 230 °C. Place the eggplants on a baking tray lined with parchment paper and roast in the oven until very soft. About 30 minutes. Set the eggplant aside and cool 5-10 minutes. Carefully scoop out the pulp and place in a colander.
From dimitrasdishes.com
From dimitrasdishes.com
MELITZANOSALATA RECIPE FOR GREEK EGGPLANT DIP, EGGPLANT …
2019-01-15 Scoop out the inside of the eggplant and chop. Put it into a bowl. Discard the peel. Add in the olive oil, lemon, onion, parsley, garlic, salt, peeper and roasted red pepper (optional). Combine. Spoon into a bowl. Serve with toasted bread, pita chips, or crudités. Greek Eggplant Dip – Melitzanosalata Watch on Share on social
From mysweetgreek.com
From mysweetgreek.com
GREEK EGGPLANT DIP - MELITZANOSALATA - OLIVE TOMATO
2015-09-22 Instructions. Preheat oven at 400 degrees Fahrenheit (200 Celsius). Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft. Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant. Empty on flat plate and smash with a fork for a few minutes, until blended.
From olivetomato.com
From olivetomato.com
MELITZANOSALATA - A GREEK EGGPLANT DIP | GREEDY GOURMET
2020-09-15 Melitzanosalata is a traditional Greek eggplant dip recipe comprising broiled eggplants that have been blitzed with mediterranean flavours. Perfect for sweltering summer days! Ingredients Scale 6 medium eggplants, washed and pierced with fork 2 cloves garlic, peeled and crushed 125 ml (½ cup) extra virgin olive oil
From greedygourmet.com
From greedygourmet.com
MELITZANOSALATA / EGGPLANT DIP | THE GREEK VEGAN
2014-07-29 Melitzanosalata. Grill 2 medium eggplants over high flame (or under broiler) – poke holes in them first! Turn eggplants until all sides of skin are blackened and eggplant juices begin to seep out. Use 2 smaller eggplants instead of 1 large – it will char faster! perfectly chargrilled eggplant. Wrap 3 large cloves of garlic in foil and add ...
From thegreekvegan.com
From thegreekvegan.com
MELITZANOSALATA {GREEK ROASTED EGGPLANT DIP} - BY ANDREA JANSSEN
2021-03-27 Step 2 - Mash the roasted eggplant dip - Put the peeled eggplant in the kitchen machine. Add the onion, garlic, parsley, and feta. Pulse a few times. Then pour the olive oil to the bowl and blend until it's got the right consistency. Some …
From byandreajanssen.com
From byandreajanssen.com
MELITZANOSALATA (EGGPLANT–FETA DIP) - RICARDO
With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice off the top of the garlic bulb and wrap the bulb in aluminum foil. Bake for 30 minutes. Place the eggplant halves on the baking sheet, flesh side down.
From ricardocuisine.com
From ricardocuisine.com
GREEK EGGPLANT DIP - MELITZANOSALATA - COOK LIKE A GREEK
2020-08-13 HOW TO MAKE GREEK EGGPLANT DIP – MELITZANOSALATA. Turn oven to 400° F. Slice eggplants in half, lengthwise. Drizzle 1/8 cup extra virgin olive oil over flesh of eggplants. Place on baking sheet, flesh side down. Use a fork to pierce multiple holes on skin side of eggplant so that it is able to cook thoroughly. Cook eggplant for 45-60 minutes.
From cooklikeagreekblog.com
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MELITZANOSALATA GREEK EGGPLANT DIP RECIPE FOR GREEK DIP
2021-05-25 Method: 1. Preheat the oven to 180 degrees 2. Wash the eggplants, cut the stems off and pierce with a fork all over. 3. Bake for 40-45 minutes or until the insides have a soft texture and the skin slightly darkened. Let them cool enough to handle, then scoop the insides out into a …
From thehellenicodyssey.com
From thehellenicodyssey.com
MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP) - UNICORNS IN THE …
2019-10-31 Discard the liquid and transfer the mashed eggplant to a bowl. Mix: Grate the onion and squeeze it to discard the liquid. Add the grated onion to the eggplant with minced garlic, parsley, olive oil, lemon juice, salt and pepper. Mix well and refrigerate for 30 minutes. Serve melitzanosalata cold with some pita bread.
From unicornsinthekitchen.com
From unicornsinthekitchen.com
HOW TO MAKE MELITZANOSALATA (GREEK EGGPLANT DIP)
2022-05-24 This is the recipe for the sauce. - sauté one onion and two garlic cloves with olive oil. - add half a jar of tomato paste. -add cumin, black pepper, ground clove and basil. -after all the spices have been cooked, add one cup of red wine. -once the wine is …
From worldwidegreeks.com
From worldwidegreeks.com
GREEK EGGPLANT DIP (MELITZANOSALATA) | OLIVE & MANGO
2021-08-21 Steps to making Melitzanosalata (Greek Eggplant Dip) Pierce eggplants with a fork all over then roast until tender. Allow them to cool then peel and then allow to rest for 15 min or so to release all their natural juices Place Eggplant, garlic, olive oil, lemon juice, onion, salt & pepper, in a food processor and process until smooth.
From oliveandmango.com
From oliveandmango.com
MELITZANOSALATA GREEK EGGPLANT DIP - THE TORTILLA CHANNEL
Preheat oven to 400ºF/200℃. Cut the eggplant lengthwise 3 to 4 times and add garlic to the cuts. Half the cherry tomatoes. Put the eggplant on a baking sheet and bake for 45 minutes. Add the tomatoes after 20 minutes as it will take less time to bake the tomatoes. Take the baking tray out of the oven and let cool.
From thetortillachannel.com
From thetortillachannel.com
GREEK ROASTED EGGPLANT DIP (MELITZANOSALATA) - SALT & LAVENDER
2015-08-05 Prep your other ingredients (add oil, vinegars, garlic, oregano, liquid smoke or smoky seasoning, and salt & pepper to a measuring cup). Let the eggplant cool until it's easy to handle then peel it. Add the eggplant and oil mixture to a blender and blend until smooth. Refrigerate the eggplant dip for at least an hour prior to serving.
From saltandlavender.com
From saltandlavender.com
MELITZANOSALATA / Μελιτζανοσαλάτα (GREEK EGGPLANT DIP)
2019-03-26 Place chopped eggplant in a bowl. Prepare the eggplant dip: Finely mince, or crush the garlic cloves and finely chop the parsley leaves. Add the garlic and parsley to the bowl with the chopped eggplant. Finally, add the lemon juice and olive oil to the bowl and mash everything together with a fork until all ingredients have mixed well.
From thegluttonlife.com
From thegluttonlife.com
MELITZANOSALATA (GREEK ROASTED EGGPLANT DIP) - ALEKA'S GET …
2019-10-16 Prick the outside of each with a fork a 6-7 times. Drizzle entire eggplant with olive oil and leave them cut-side down on baking sheet. Cover baking sheet with foil and bake for 45 min-1 hour. (You will know they're ready when you can easily pierce them with a fork).
From alekasgettogether.com
From alekasgettogether.com
GREEK EGGPLANT DIP (MELITZANOSALATA) - KITCHEN NOSTALGIA
2014-01-11 Greek Eggplant Dip (Melitzanosalata) is a classic Greek appetizer. It is made with baked eggplants, Greek yogurt, garlic, olive oil, lemon and without tahini. This rustic recipe was submitted by a reader of this blog many years ago, but only now I managed to take a photo of it so that you can see how great it looks. It is really easy to make ...
From kitchennostalgia.com
From kitchennostalgia.com
GREEK EGGPLANT DIP {MELITZANOSALATA} - COOKING WITH CURLS
2014-07-17 Place the eggplant mixture into the bowl of a food processor. Add the lemon juice, Greek yogurt, garlic cloves, cumin, salt and pepper. Process until smooth, or desired consistency. Pour dip into a serving bowl, cover and chill for at least 1 hour before serving. Serve with sliced bell peppers, sesame crackers, or pita chips. Notes
From cookingwithcurls.com
From cookingwithcurls.com
EGGPLANT GREEK RECIPE - THERESCIPES.INFO
Heat 3 tablespoons olive oil in a large skillet and cook eggplant slices in batches until each side is lightly browned, about 3 minutes per side. Drain on a large plate lined with paper towels. Step 5. Preheat the oven to 375 degrees F (190 degrees C). Grease a …
From therecipes.info
From therecipes.info
GREEK EGGPLANT DIP | MELITZANOSALATA RECIPE | LEMON & OLIVES
Remove and let cool. Remove outer skin (black part) by hand, should come off easy. Cut the eggplants into pieces. Place in a large bowl and add parsley and garlic. Mix in the lemon juice and olive oil and crush eggplants with a fork. Add in Sea salt and pepper. Serve Greek Eggplant Dip with bread! Notes
From lemonandolives.com
From lemonandolives.com
EASY DELICIOUS EGGPLANT DIP (MELITZANOSALATA / GREEK BABA GHANOUSH)
Mash into a thick paste, for 10-15 seconds, using the processor's medium speed. ut the mashed eggplant mix in a big bowl, and add the parsley, the mayonnaise and the mustard. Stir well, using a tablespoon. Finally, add salt, pepper, the olive oil and the vinegar and give it another stir. Cover the bowl with cling film and leave it in the fridge ...
From littlecookingtips.com
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GREEK ROASTED EGGPLANT DIP “MELITZANOSALATA ... - CALIFORNIA GREEK …
Pre-heat oven to 375 degrees. Wash eggplant, pat dry, and puncture skin of the eggplant in several places. Place on a cooking sheet or sheet pan and bake for one hour. Remove from oven and let cool slightly. While eggplant is warm to touch,cut in halve lengthwise and scoop out pulp with a spoon into a medium bowl.
From californiagreekgirl.com
From californiagreekgirl.com
GREEK EGGPLANT DIP (MELITZANOSALATA) - HUNGRY HAPPENS
2021-05-15 Preheat oven to 420°F. Line a baking sheet with parchment paper. Drizzle flesh side of eggplant halves with olive oil. Turn over and stab with a fork 5-6 times all over the skin side. Roast for 35-40 minutes or until you can easily stab the eggplant. Scoop out the flesh and transfer to a colander to drain the liquids.
From hungryhappens.net
From hungryhappens.net
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