greek eggplant dip

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata (Greek Eggplant Dip)

eggplants

garlic,

extra virgin olive oil,

lemon juice

salt

pepper

parsley leaves and olives

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.

Allow the eggplant to rest until cool enough...

Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.

Transfer the eggplant to a large bowl and...

Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

https://mediavine-res.cloudinary.com/video/upload/c54euz0aqviaa1kzmao7.mp4

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata, or Greek Eggplant Dip

Melitzanosalata is a Greek eggplant dip that&#x27;s made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita.&nbsp;

Melitzanosalata Recipe (Greek Eggplant Dip)

Italian eggplants (about 1 1/2 lb)

white onion

garlic (minced)

parsley

olive oil

tsp salt

tsp black pepper

Wash and dry the eggplant.

Turn on the gas range to medium high heat.

Place the eggplant on the range and char on one side until the skin is burned and the flesh starts getting soft.

Turn and char on the other sides until the skin is burned on all sides, the eggplant is cooked and the flesh is completely soft. This would take about 20 to 30 minutes.

Place the eggplants in a bowl and let them cool a bit. Open them up using a knife and scoop out the flesh into a strainer placed on a bowl.

Squeeze the eggplant in the strainer and let it sit for 30 minutes so it releases liquid.

Meanwhile, grate the onion and squeeze it hard. Discard the excess liquid.

Transfer the eggplant from the strainer to a bowl and discard the liquid from the eggplant.

To the eggplant, add grated onion, minced garlic, chopped parsley, olive oil, lemon juice, salt and pepper. Mix well.

Cover the bowl with a plastic wrap and refrigerate for 30 minutes.

Serve cold with pita or crusty bread.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1572539464/voquezg9vxpfeeju2wip.mp4

Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita.

Top 2 greek eggplant dip recipes from across the web

The most viewed greek eggplant dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Melitzanosalata (Greek Eggplant Dip...

Melitzanosalata Recipe (Greek Eggpl...

Top 2 greek eggplant dip recipes from across the web

The most viewed greek eggplant dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Melitzanosalata (Greek Eggplant Dip...

Melitzanosalata Recipe (Greek Eggpl...

The most viewed greek eggplant dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine