Melitzanosalata is a Greek Eggplant Dip that’s made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. Usually served as a mezze (appetizer) with either a pita or crusty bread. If you’re looking for full emersion, you can top it with some Kalamata olives for an extra punch of flavor.
Ingredients
- 2 Eggplants Large
- 1/4 Onion
- 2 cloves Garlic
- 1/2 cup Olive Oil Extra Virgin
- 2 tbsp Lemon Juice Freshly squeezed
- 1 tbsp Red Wine Vinegar
- 1 tbsp Parsley Freshly chopped
- Salt & Pepper, to taste
- Smoked Paprika (hot or sweet)
Instructions
Preheat your oven to 400F;
Puncture the eggplants with the fork all over. Place eggplants on baking sheet sprayed with cooking spray or brushed with olive oil;
Roast eggplants for approximately 60 minutes, rotating every 15 minutes;
In the meantime, place garlic, olive oil, lemon juice, vinegar, a pinch of salt & pepper in a food processor and process until smooth;
Once the eggplants are roasted, take them out of the oven and let cool off;
Once the eggplants are cool enough to handle, remove skin and place flush in a colander. Let it sit there for 15 minutes. Move to the cutting board and roughly chop;
Place eggplant in a bowl, and shred onion directly into the bowl;
Add chopped parsley;
Add garlic, olive oil, lemon, vinegar mixture and mix gently to combine;
Taste for seasoning and adjust accordingly;
If desired, add sweet or hot Spanish smoked Paprika;
Chill for an hour before serving;
Serve as an appetizer or mezze with olives, crusty bread or pita bread.
