Melitzanosalata (Eggplant Dip)

This is a delicious spread to eat doing those hot days of the Dormation Fast!  Thanks to Kiki over at the Greek Vegan for this (and a million other) delicious recipes!

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!

Wrap 3 large cloves of garlic in foil and add to grill until they are roasted and soft.  Mash with back of fork to get a paste, add 1/2 tsp salt/pepper and set aside.
Gently peel skins off eggplants – they’ll come right off, chop up meat into small pieces and mash with a wooden spoon or dinner fork until eggplant is as chunky or as smooth as you like.

Add seasoned mashed garlic paste, 1/3 cup good quality olive oil (or substitute a Fast-Friendly oil) and 2 tbsp fresh squeezed lemon juice. Mix very well until completely combined. That’s it!
Serve over grilled bread or with homemade pita chips, all on its own or as a side dish to just about anything! This recipe should give you a little over 2 cups of melitzanosalata.

​Source:  The Greek Vegan