Melitzanosalata – Greek Eggplant Dip

I’ve made this dip a couple times now since first discovering it during my Greek Supper Club Dinner. I cant tell you how delicious and fresh this dip tastes.

Eggplant to Bake

Eggplant cubed in food processor

If you are turned off by eggplant, do not discount this appetizer. It’s delicious and isnt bitter, like eggplant sometimes tastes.

Finished Dip

This dip goes best with some form of pita – either pita bread or pita chips. It’s velvety in texture and smooth and light. Trust me, you will take one bite of it, and will quickly go back for more!

YUM

Melitzanosalata

Ingredients:

• 2 large eggplants
• 3 Tablespoons fresh lemon juice
• 3 medium-sized cloves garlic, minced
• 1/2 cup quality olive oil
• 1/2 cup Italian parsley, chopped
• salt & pepper

Directions:

Preheat the oven to 400 F. Use a fork to prick the eggplants all over. Put them on a baking sheet and bake for 30-40 minutes. Remove and drain on a paper towel if needed. Let cool until they can be handled.

Cut them in half and scoop all the insides out into a food processor.

Add minced garlic and lemon juice. Pulse a few times to combine. Continue to pulse while adding a steady stream of olive oil.

Stir in parsley, salt and pepper.

Tags: Dip, Eggplant