Eggplant dip, Melitzanosalata
A Greek eggplant spread made with roasted eggplants, and a few other simple ingredients. Full of flavour!
Servings: 1 cup
Equipment
- Blender or food processor
Ingredients
- 2 medium sized eggplants see notes
- 3 cloves garlic
- 2 tbsp (30 mL) olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon finely chopped flat leaf parsley
- salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Rinse your eggplant, and then dry them. Leave them whole, including with the stem still on.
- Peel your 3 garlic cloves and cut them into slivers (approximately 4 slivers / clove). Make slits in your eggplant using a small, sharp knife and insert one sliver of garlic into each slit.
- Take some of your olive oil and rub your eggplants with it. Sprinkle with salt, pepper, and a little bit of dried oregano. Place them on a baking pan, and bake, uncovered for approximately 60 minutes.
- When your eggplant are fully roasted (a fork will very easily pierce the skin and eggplant flesh), remove them from the oven. Allow to cool.
- Cut the stems off of the eggplant and slice them in half length-wise. Scoop out the inside of the eggplant, being sure to include the garlic slivers. Place the eggplant into a blender or food processor. Note that the quantities of the rest of the ingredients are based upon having 1 cup of roasted eggplant. If you have more, adjust the other ingredients accordingly.
- To the blender, or food processor, add 1 tablespoon olive oil, the red wine vinegar, the 1 teaspoon dried Greek oregano, and salt and pepper to taste. Blend, or process, until well combined and a pureed consistency.
- Place the melitzanosalata into a bowl and stir in the chopped up parsley. Add more salt and pepper to taste. Drizzle a little more olive oil on top of the melitzanosalata before serving. Serve with pita chips, bread, crackers or veggies.
- Enjoy!
Notes
For the eggplants, you need to have 1 cup (250 mL) eggplant after roasting.