Melitzanosalata

Melitzanosalata

Melitzanosalata

Veg Vegan

Fire-roasted aubergine blended with garlic, lemon, olive oil, and parsley into a smoky, velvety dip.

Cuisines

Greek

Best for

Lunch Dinner

Recipe

Prep: 10 min Cook: 40 min Total: 50 min 2-3 servings

Ingredients

Eggplant 2 large Eggplant , small
Garlic 2 cloves Garlic , finely chopped
olive oil 3 tablespoons Olive oil , extra virgin
vinegar 1 tablespoon Vinegar , red wine
lemon juice 1 tablespoon Lemon juice
salt — Salt , to taste
Black Pepper — Black Pepper , to taste
Parsley 2 tablespoons Parsley , fresh, chopped
Bread — Bread , pita or crusty, for serving

Instructions

  1. 1 Preheat the oven to 400°F (200°C).
  2. 2 Pierce the eggplants in several places with a fork and place them on a baking sheet.
  3. 3 Roast the eggplants in the oven for about 30-40 minutes, until they are soft and the skin is charred.
  4. 4 Remove the eggplants from the oven and let them cool slightly.
  5. 5 Once cool enough to handle, peel the skin off the eggplants and discard.
  6. 6 Chop the eggplant flesh finely and place it in a mixing bowl.
  7. 7 Crush the garlic cloves and add them to the eggplant.
  8. 8 Add the olive oil, red wine vinegar, lemon juice, salt, and black pepper to the bowl.
  9. 9 Mix everything together until well combined.
  10. 10 Stir in the chopped parsley.
  11. 11 Taste and adjust seasoning if necessary.
  12. 12 Serve the melitzanosalata with pita bread or crusty bread.

Tips

For a smokier flavor, grill the eggplants over an open flame instead of roasting them in the oven.