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Meliganasalata

 Melitzanosalata (Greek Eggplant Dip) - Eating European

 

2 large eggplants

1 cup olive oil

½ cup white vinegar

1 ½ hoagie bun

1-2 cloves of garlic

 

Wash eggplants and make 4-5 cuts lengthwise on each eggplant.  Fold them in aluminum foil and Bake for 1 hour or until tender.  Peel the egg plants and take out the seeds.  Blend eggplant with oil, vinegar, hoagie bun, and garlic until smooth.  

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