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)

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Place

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

Cool 02 Get the full recipe

Peel

Drain

04 Get the full recipe

Blend

Serve

06 Get the full recipe

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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.

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

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

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

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Peter G