<\/p>\n\n\n\n
A comfortingly balanced and fresh Mediterranean dish.<\/strong><\/p>\n\n\n\n By Agapi Micheli<\/strong><\/p>\n\n\n\n Servings: 4<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Ingredients for the parsley dip:<\/strong><\/p>\n\n\n\n Preparation:<\/strong><\/p>\n\n\n\n Peel the eggplants and cut them in half. Rinse and add to a frying pan with olive oil and salt, cooking over medium heat until browned and starting to soften. Once softened, add a dash of water, the apple cider vinegar, and finally the honey. Turn them frequently so they cook evenly and become glazed. If they seem to need a little moisture, add a small amount of water. The heat should be on medium throughout the process. Remove from the heat and set aside.<\/p>\n\n\n\n To make the Syrian parsley dip, begin by pulsing the parsley in the food processor, together with the garlic, vinegar, salt, and pepper. Add the bread while the food processor is still blending. Gradually add the olive oil, as if you were making mayonnaise, until a creamy parsley dip forms. Serve the parsley dip first, placing the eggplants on top, and garnish with some fresh olive oil and the lemon zest.<\/p>\n","protected":false},"excerpt":{"rendered":" A comfortingly balanced and fresh Mediterranean dish. By Agapi Micheli Servings: 4 Ingredients: Ingredients for the parsley dip: Preparation: Peel…<\/p>\n","protected":false},"author":4,"featured_media":20255,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[774,1580,5297],"tags":[3177],"class_list":["post-20263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-politismos-en","category-mesogeiaki-diatrofi-ana-typo-en","category-personalities","tag-cuisine"],"yoast_head":"\n\n
\n