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RECIPE Yaya’s Melanjanta Salata (Greek Eggplant Dip)

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Yaya's Melanjanta Salata (Greek Eggplant Dip)

2 eggplants

1 or 2 cloves garlic

1 bunch parsley, chopped

Olive oil to taste

Puncture eggplants with a fork and roast on grill. Cool and peel. Combine all

ingredients in a blender. Chill and serve with bread or crackers.

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