Greek Eggplant Dip (Melitzanosalata) - cooking recipe

Ingredients

1 None eggplant (1 lb)
2 cloves garlic, crushed
1 tbsp white wine vinegar
1/4 cup olive oil
2 tbsp chopped fresh flat-leaf parsley

Preparation

Preheat the oven to 425\u00b0F. Place the whole eggplant on a baking pan and pierce in a few places with a fork. Roast for 1 hour, or until soft.
Allow eggplant to cool slightly, then peel and coarsely chop. Place in a sieve and press out the excess juice.
Transfer to a bowl and mash with a fork. Stir in remaining ingredients and season with salt and black pepper.