Melitzanosalata is a Greek Eggplant Dip that is made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It is usually served as a mezze (appetizer) with pita or crusted bread.
Eggplant | Onion | Garlic Olive Oil | Lemon Juice | Vinegar Parsley | Salt & Pepper | Paprika
Puncture the eggplants with a fork. Place on a baking sheet brushed with olive oil. Roast for approximately 60 minutes, rotating every 15 minutes.
Process garlic, oil, lemon juice, vinegar, salt and pepper until smooth. Once eggplants are roasted, and cool, remove skin, place in a colander, and let it sit for 15 minutes. Then roughly chop.
Place eggplant in a bowl, and shred onion over top. Add chopped parsley, and the garlic mixture and mix gently to combine.
Add sweet or hot Spanish smoked Paprika and chill for an hour. Serve as an appetizer or mezze with olives, crusty bread, or pita bread.