Categories: Dips
Ingredients
- 4 large purple eggplants
- 1/2 red onion
- 1 clove garlic, crushed
- 1/2 cup olive oil
- 4 tablespoons lemon juice
- sea salt and freshly ground pepper to taste
- 3 tablespoons fresh parsley, chopped
Directions
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epare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 400. You could either bake them whole or sliced, depending on the time you have available. If you choose to bake them whole, use a fork to make some holes on the eggplants, place on a tray and bake for about 1 hour. Alternatively for a quicker version of this melitzanosalata recipe, cut the eggplants in slices and place them on a baking tray, lined with parchment paper. Coat with olive oil, sprinkle with fresh thyme, season with salt and pepper and add 1-2 cloves of garlic. Cover with parchment paper and bake in preheated oven for 20 minutes, until tender.
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For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
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Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata cool down and put in the fridge to allow the flavours to mingle.
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Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!