How toGreek Eggplant Dip — Melitzanosalata
8 steps
What you’ll need
1
Eggplant
2
Garlic Cloves
1 teaspoon
Kosher Salt
1/4 cup
Olive Oil
1/2
Onion
Black Pepper
3 tablespoons
Lemon Juice
1/2 bunch
Parsley
1
Roasted Red Pepper (optional)
Pre-heat oven to 425°. Prick eggplant all over with a fork and roast for 45 minutes to 1 hour.
1
Grate onion into a bowl.
2
Grate garlic into a bowl.
3
Chop parsley, and add to the bowl.
4
Remove eggplant from oven. It should be deflated. Let cool, and squeeze out/drain any moisture.
5
Cut eggplant in half and scrape out the inside into the bowl.
6
Add olive oil, chopped roasted red pepper (optional), lemon juice, salt & pepper. Combine.
7
Spoon into a bowl. Serve with pita bread and crudites.
8
Thanks!
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