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Macedonian Melitzanasalata

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Description Edit

Ingredients Edit

  • 1 medium sized aubergine.
  • 2 medium onions (purple-red ones preferred), chopped
  • 2-4 large tablespoons plain natural yoghurt (depending on taste)
  • 1 tablespoon wine or Cider viegar
  • 2 tablespoons lemon juice
  • 2 cloves of garlic, crushed.
  • (optional) a suspicion of ground paprika.

Directions Edit

  1. Prick aubergine with fork twice on both sides.
  2. Put into a saucepan of hot water; boil for about half an hour, or until tender.
  3. Take the aubergine out and leave to cool.
  4. Then peel the skin off the aubergine and cut off the head.
  5. Add all the other ingredients to the flesh of the aubergine except the paprika, mash slightly with a fork and then put into the blender.
  6. Mix/whizz/blend.
  7. Pour into bowl and leave for an hour, covered, in the fridge, before serving.

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