Melitzanosalata at Shukette

Watch the full documentary and find recipes at:
www.plantforwardkitchen.org/i...
Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalata. She mixes grilled eggplant with roasted peppers, garlic, serrano chiles, red onion, parsley, lemon juice and olive oil. Chef Madeleine serves the dip as a shared appetizer with freshly baked breads and crudité.
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[@chiragpatel17928]

After seeing your recipe, I also feel like cooking. 😊Upload on khal please!
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[@pesto12601]

that is wasting a LOT of eggplant... so much in the stem.. and attached to the skin.. wow!