Greek Eggplant dip - Melitzanosalata (Μελιτζανοσαλάτα)

The Mediterranean Housewife
The Mediterranean Housewife @kikitaylor

Are you an eggplant fan - you need this dip if you are! Perfect with crusty bread or pita bread.

Greek Eggplant dip - Melitzanosalata (Μελιτζανοσαλάτα)

Are you an eggplant fan - you need this dip if you are! Perfect with crusty bread or pita bread.

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Ingredients

1hr and 15 min
2 - 3 people
  1. 1large Eggplant
  2. Halfa bunch of Continental Parsley finely chopped
  3. 3 clovesgarlic finely diced
  4. 1 tbspOlive oil
  5. 1 tbspWhite Vinegar
  6. 1/4Red Onion finely diced
  7. Salt and Pepper

Cooking Instructions

1hr and 15 min
  1. 1

    Baked the whole eggplant in a hot oven for 45 to 55 minutes - turning a few times throughout

  2. 2

    When the eggplant is ready (it will look like a deflated ballon) remove it from the oven.

  3. 3

    Let the eggplant cool slightly

  4. 4

    Once ready, peel the eggplant and place the flesh into a strainer.

  5. 5

    Once it has strained for a few minutes, transfer the flesh to a bowl.

  6. 6

    Mash the eggplant using a fork.

  7. 7

    Stir each ingredient into the eggplant until well combined.

  8. 8

    Taste as you go and adjust the seasoning if required.

  9. 9

    Serve with crusty bread or pita bread - drizzle with a bit of extra olive oil.

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