MELITZANOSALATA

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Melitzanosalata is a Greek Eggplant Dip that is made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze (appetizer) with pita or crusted bread.

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Ingredients

Preheat oven to 400° Puncture the eggplants with the fork all over. Place on an oiled baking sheet Roast for approximately 60min rotating every 15min

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, let cool then remove skin and let sit in a colander for 15min. Roughly chop, add to a bowl and shred onion directly into the bowl.

Add parsley & garlic/oil mixture, combine Taste for seasoning & adjust. Chill for an hour.

Serve with olives & crusty bread!

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