Melintznosalata

Eggplant and Parsley Spread

Traditional Recipe adapted by Ron Glanville

for In Good Taste Cooking School

2 large eggplants

2 cloves garlic, roughly chopped

4 tablespoons chopped flat leaf parsley

1 small onion grated, or processed through a food processor

½ red pepper, seeded and chopped

1 large ripe tomato, finely chopped

2 small red chilies, seeded

¾ cup soft white bread crumbs

1/3 cup lemon juice

½ cup extra virgin olive oil, plus extra for drizzling as garnish.

6 black Kalamata olives, sliced

Pita or Flat Bread

Preheat oven to 350°F.

Prick the eggplants with a fork and bake on a sheet pan for 1 hour. Remove the skin, then chop the flesh and place in a sieve to drain excess liquid.

Place the eggplant, garlic, parsley, onion, red pepper, tomato chilies, breadcrumbs, and salt and pepper to taste in a food processor and pulse until coarse.

With the motor running, add the lemon juice and olive oil in a steady stream; the mixture will thicken.

Transfer to a bowl and chill for several hours (3 or more).

Serve in a shallow platter, drizzle with extra virgin olive oil, flat bread and sliced olives.

Serves 6

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