Melitzanosalata Greek Eggplant Dip

If you somehow end up with too many eggplants during eggplant season, make this Greek eggplant dip.

Eggplants Garlic Cloves Red Wine Vinegar Fresh Parsley Olive Oil Breadcrumbs (optional)

INGREDIENTS

Place

01

Place eggplants on a lined baking sheet and roast in a preheated oven (180 deg C - 350 F) for 1 hour.

Cool

02

Once the eggplants are cooked, allow them to cool on the baking tray for half an hour.

Peel

03

Very gently peel the skin of the cooked eggplants.

Drain

04

Place the eggplant flesh in a colander to drain for half an hour.

Blend

05

Place the eggplant flesh, garlic, breadcrumbs, olive oil, salt, pepper and parsley in a food processor and blend until smooth (make sure there is a little texture).

Serve

06

Serve the melitzanosalata immediately or refrigerate for a few hours and serve later.

More  Greek Dips

Htipti - Roasted Red Pepper & Feta Dip

Tzatziki Greek Yogurt Dip

Peter G

Visit Souvlaki For The Soul