Name: Melitzanosalata (Greek - Appetizer )
Cuisine: Greek
Ingredients: Eggplant - 2 (2); Garlic - 2 cloves (2 cloves); Lemon juice - 3 tbsp (3 tbsp); Olive oil - 1/4 cup (1/4 cup); Salt - to taste (to taste); Pepper - to taste (to taste); Parsley - for garnish (for garnish)

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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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Melitzanosalata