Melitzanosalata (Greek Eggplant Dip)

Course: Appetizer

Cuisine: Greek, Mediterranean

Prep Time: 10

Cook Time: 1

Resting time: 15

Total Time: 1 10

Servings:

Calories: 151kcal

Author: Edyta

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. You can top it off with some Kalamata olives for extra flavor.

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Ingredients

2 Eggplants Large
1/4 Vidalia Onion or other Sweet Onion Medium
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
Spanish Smoked Paprika (hot or sweet) optional

Instructions

Preheat your oven to 400F;
Puncture the eggplants with the fork all over. Place eggplants on a 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, and 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 the 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.

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