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Show Notes
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.