Melitzanosalata (Roasted Eggplant Dip)
A smoky Greek eggplant dip made by roasting eggplants until charred, then blending with garlic, lemon, and olive oil into a silky spread. Serve with warm pita or crusty bread.
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Ingredients
- 2 large eggplants
- 2 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 tsp red wine vinegar
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup red onion, finely diced
Instructions
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1
Preheat oven to 450°F. Line a baking sheet with foil.
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2
Pierce each of the 2 large eggplants several times with a fork, then place on the prepared baking sheet. Roast for 40-45 minutes, turning once halfway, until the skin is charred and the flesh is very soft and collapsing.
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3
Remove from oven and let cool for 10 minutes. Cut each eggplant in half lengthwise and scoop the flesh into a colander. Let drain for 5 minutes to remove excess liquid.
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4
Transfer the drained eggplant flesh to a bowl. Using a fork, mash roughly - some texture is desirable. Stir in 2 minced garlic cloves, 2 tbsp fresh lemon juice, 2 tsp red wine vinegar, 1/4 cup finely diced red onion, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
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5
Drizzle in 1/4 cup extra-virgin olive oil while stirring continuously. Fold in 2 tbsp finely chopped fresh flat-leaf parsley. Taste and adjust seasoning.
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6
Transfer to a serving bowl, drizzle with a little extra olive oil, and serve at room temperature or chilled.
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