Eggplant Dip from Poseidon Greek Restaurant - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Eggplant Dip from Poseidon Greek Restaurant

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Appetizers are always easier to swallow when there's no guilt. Tonight, we're cooking a healthy, low-cal dish that comes to us from greece. Time to grab a Bite with Belkys.

The Chef: Demetrios Pyliotis

The Restaurant: Poseidon Greek Restaurant on South Beach

The Dish: Eggplant Dip

Ingredients:

2 large eggplants

2 garlic, chopped

4 tbs. flat leaf parsley, chopped

2 ounces chopped scallions

1 red chili pepper, seeded and chopped (optional)

1/2 red bell pepper chopped

1/3 cup lemon juice, freshly squeezed

1/2 cup organic extra virgin Kalamata olive oil

sea salt and black pepper to taste

Kalamata olives

pita bread

rosemary

Method of Preparation:

- Grill two eggplants and a red bell pepper at 375 degrees until soft- about twenty minutes. Turn them over while cooking. This can also be done in an oven.

- When the eggplant is done, slice it open and scoop out the flesh, give it a chop and put it in a bowl.

- Remove the skin from the red bell pepper- dice into small pieces and add it to the bowl. Next, add garlic, fresh parsley, scallions, sea salt, pepper, olive oil and lemon juice. Mix well.

To Plate:

Put the eggplant dip into a bowl and garnish with a black olives, rosemary, and parsley. Slice toasted pita bread and place pieces around the eggplant dip. Drizzle with olive oil and it's ready to serve.

Serving suggestion: Cabernet

Serves: 2

Poseidon Greek Restaurant

1131 Washington Ave.

Miami Beach, FL 33139

(305) 534-4434

http://www.poseidonmiami.com/

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