Description
Melitzanosalata (Greek Eggplant Dip) is a smoky, creamy, and flavorful Mediterranean dip made with roasted eggplant, garlic, olive oil, and lemon juice. This authentic Greek recipe is naturally vegan, gluten-free, and perfect as an appetizer or mezze. Serve it with pita bread, fresh veggies, or as a spread for an easy and healthy dish!
Ingredients
- 2 large eggplants
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/4 cup parsley, finely chopped
- Salt and pepper to taste
- Optional garnish: crumbled feta, olives, or a drizzle of olive oil
Instructions
- Preheat oven to 400°F (200°C). Poke eggplants with a fork and place them on a baking sheet.
- Roast for 40-50 minutes, turning occasionally, until soft and charred.
- Let cool, cut open, and scoop out the flesh, discarding the skins.
- In a food processor or bowl, combine eggplant, garlic, olive oil, lemon juice, vinegar, parsley, salt, and pepper. Blend or mash until smooth.
- Adjust seasoning as needed.
- Serve with pita, crackers, or vegetables, garnishing as desired.
Notes
- For a smokier flavor, grill the eggplants over an open flame.
- Chunky texture? Mash with a fork instead of blending.
- Add spice with red pepper flakes or a chopped chili.
- Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Greek, Mediterranean
