| Eggplant Dip what you need: |
| 1 med-large eggplant (400grams aprox) |
| 1/2 brown onion |
| handful of walnuts |
| handful of flat leaf parsley |
| 4 tablespoons extra virgin Greek olive oil |
| 1 tablespoon white or red wine vinegar |
| 1/2 teaspoon salt |
| what to do: |
| pre heat oven to 200 degrees celsius |
| using a fork prick the eggplant to make holes - around 4 or 5 times at random |
| roast eggplant till very soft - around 45 minutes |
| cut in half and allow to cool for at least 10 minutes |
| scoop out eggplant pulp and place in a food processor |
| add remaining ingredients and whiz on high till smooth |
 will keep fresh for 5 days in fridge but best served that day |
MELITZANOSALATA
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