Melitzanosalata
Ingredients
- 2 cloves garlic, peeled and crushed
- 125ml (½ cup) extra virgin olive oil
- 150g (5oz) spring onion, thinly sliced
- 35g (1oz) parsley
- 35g (1oz) coriander
- 700g (1½ lb) cooked eggplant puree
- 5g (1tsp) salt
- 3g (½ tsp) ground black pepper
- 30ml (2tbsp) lemon juice
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