Melitzanosalata

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Melitzanosalata (Greek - Appetizer) Recipe

Melitzanosalata is a traditional Greek eggplant dip made with roasted or grilled eggplant, garlic, lemon juice, and olive oil. It has a creamy texture and a smoky flavor that pairs well with warm pita bread or as a spread on sandwiches. Melitzanosalata provides a unique and delicious addition to any Greek appetizer spread.
Ingredients:
  • Eggplant - 2 lbs (2)
  • Garlic - 2 cloves
  • Lemon juice - 3 tbsp
  • Olive oil - 1/4 cup
  • Salt - to taste
  • Pepper - to taste
  • Parsley - for garnish
Instructions
  • Preheat the oven to 400°F (200°C).
  • Pierce the eggplants with a fork several times. This will prevent them from exploding in the oven.
  • Place the eggplants on a baking sheet and roast in the oven for about 45 minutes to 1 hour, until they are tender and collapsing.
  • Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and discard.
  • Chop the roasted eggplant flesh and transfer it to a colander. Let it sit for about 10 minutes to drain any excess liquid.
  • In a food processor or blender, combine the roasted eggplant, garlic cloves, lemon juice, and olive oil. Blend until smooth and creamy.
  • Season the dip with salt and pepper to taste. Add more lemon juice or olive oil if desired.
  • Transfer the Melitzanosalata to a serving bowl and garnish with fresh parsley.
  • Serve the dip at room temperature with warm pita bread or use it as a spread on sandwiches.

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