A silky, smoky eggplant dip blended with garlic, oil, and a touch of lemon, served cool as a mezze staple.
Ingredients
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3 large eggplants
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3 cloves garlic
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60ml olive oil
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1 tbsp lemon juice
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Salt and pepper
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Fresh parsley
Instructions
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1
Roast eggplants over flame or at 200°C until completely collapsed.
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2
Peel and drain excess liquid for 15 min.
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3
Blend eggplant with garlic, oil, and lemon juice.
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4
Season with salt and pepper.
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5
Garnish with parsley and serve at room temperature.
Did You Know?
Malidzano is considered the "gentleman's spread" — milder and more refined than its bolder cousins ajvar and pindzur.