Do not ask me how to pronounce; I have no idea. All I know is how delicious this Greek eggplant dip is. You can serve it on flat bread, as a side, and just eat it by itself.
Ingredients
1 Medium Sized Eggplant or 2-3 Small Eggplants
2 Cloves of Garlic
6 Scallions (can also use red onion)
8-10 Mint Leaves
1 Plum Tomato, Diced and Seeded
Juice of 1/2 Lemon
2 Tablespoons of Olive Oil
Salt & Pepper to Taste
Directions
Pierce eggplant several times with a fork and broil until tender and the skin is scorched
Once the eggplant is cool to the touch peel and place meat in a food processor with the garlic, onions, mint leaves, and salt & pepper
Chop mixture and pour into a bowl
Combine lemon juice and olive oil and stir into mixture
Place diced tomatoes on top and serve
Note: The flat bread I made was actually pizza dough just baked in small pieces
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