Melitzanosalata (Greek Eggplant Salad)

Ingredients

• 1 large eggplant 
• 4 servings olive oil extra virgin to taste
• 0.3 cup feta 
• 1 handful parsley chopped ()
• 2 cloves garlic 
• 0.5  juice of lemon (juice)
• 4 servings salt and pepper to taste

Equipment

• food processor
• grill

Directions

1. Pierce the eggplant with a fork a few times and grill or broil it until it is charred on all sides.
2. When the eggplant is cool enough to work with, cut it open and scoop out the inside.
3. Blend the eggplant, garlic, feta and lemon juice in a food processor.
4. Add olive oil to bring it to the desired consistency.
5. Mix in the parsley and season to taste.