roasted 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

Delicious creamy restaurant style baba ganoush made with roasted eggplants, garlic, lemon juice, tahini paste, and olive oil! This is a classic baba ganoush recipe that is sure to please everyone!

Homemade Baba Ganoush

sea salt

tahini paste

garlic (or more to taste)

cumin powder

cayenne (or more if you want it spicy)

EACH olive oil AND yogurt

parsley

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 375ºF. Line a metal baking sheet with a sheet of foil. Place a wire baking rack on top, set aside.

ROASTING EGGPLANTS: Pierce holes into the eggplant (about...

ROASTING EGGPLANTS: Pierce holes into the eggplant (about 1/4 inch deep or so) with a knife or fork. Spray the eggplants with cooking spray, place on the prepared baking sheet and bake for 65-75 minutes. Turn halfway through the cooking time. If the eggplants have not wrinkled and lightened in color, continue to bake for an additional 10 minutes. Eggplants are done when easily pierced with knife or fork. You can bake the eggplants for up to 90 minutes if you'd like the baba ganoush to have a deeper flavor. Remove from oven, place the eggplants in a bowl and cover the bowl with foil. Allow the eggplants to steam in the bowl for at least 20-25 minutes. This will help make it easier to peel.

Remove the skin from the eggplants and collect...

Remove the skin from the eggplants and collect the flesh in a sieve placed over a bowl. Discard the skin. You can remove the center core if your eggplants have too many seeds. Too many seeds will make your baba ganoush bitter. Sprinkle with salt. Give it a good mix and allow the eggplants to drain for 15 minutes. Squeeze out as much water as you can from the eggplants before blending.

ASSEMBLY: Combine the lemon juice, tahini paste, and...

ASSEMBLY: Combine the lemon juice, tahini paste, and minced garlic in the bowl of a food processor. Give it a few pulses until smooth. Add the eggplant meat, cumin powder, cayenne, and olive oil to the food processor and process to desired texture. Stir in the yogurt and parsley. Adjust seasonings to preference. Place baba ganoush in a bowl, covered with plastic wrap and allow to cool for at least 8 hours. Serve with pita chips and veggies.

This Roasted Eggplant Salad with Tomatoes and Peppers is a fresh, vibrant and delicious dish that can be prepared ahead of time.

Roasted Eggplant Salad with Tomatoes and Peppers

Extra-virgin olive oil (around 6 tablespoons total)

small Persian or field cucumbers (finely chopped)

green onions (thinly sliced)

red bell or shepherd pepper (finely chopped)

bell pepper (finely chopped)

tomato (diced)

dill

salt and freshly-cracked black pepper (to taste)

bread bread

Preheat oven to 425F.

Using a sharp knife, slice each eggplant in half, lengthwise. Drizzle the flesh of each eggplant with olive oil, around 3 tablespoons total. Line a baking sheet with parchment paper and place the eggplants in a single layer, flesh-side down. Transfer to the oven and cook, undisturbed, until the eggplants are fork-tender and the flesh turns deep brown, around 35 minutes or longer depending on the size of the eggplants.

Place a wooden cutting board with one edge positioned over your sink and the other end propped up by a small plate to create a slope. Transfer the eggplants to the board, flesh-side down, and place a second board or large platter overtop to weigh them down. Let the eggplants drain 30 minutes or until most of the bitter liquid is gone.

Meanwhile, in a large bowl, combine the cucumbers, green onion, red pepper, green pepper, tomato, parsley, dill, lemon juice, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine and let sit 10 minutes before tasting and adjusting with salt and pepper as desired.

To serve, place each eggplant on a large platter, flesh-side up. Using a spoon, mash the flesh and equally distribute the salad over each eggplant. Mix the eggplant flesh with the salad to combine and spread over sliced bread or flat bread of choice.

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)

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.

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