Ingredients of Melitzanosalata (Traditional Greek Eggplant dip)

  1. You need 4 of large purple eggplants.
  2. You need 1/2 of red onion.
  3. You need 1 clove of garlic, crushed.
  4. It's 125 ml of olive oil (1/2 cup).
  5. Prepare 4 tablespoons of lemon juice.
  6. Prepare 3 tablespoons of fresh parsley, chopped.
  7. Prepare to taste of sea salt and freshly ground pepper.

Melitzanosalata (Traditional Greek Eggplant dip) instructions

  1. Bake the eggplants in a preheated oven at 200C. You could either bake sliced, place them on a baking tray, lined with parchment paper..
  2. Peel the eggplants and dice the pulp..
  3. 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..
  4. Serve!.

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