Melitzanosalata is a traditional recipe for Greek Eggplant Dip. It is Vegan friendly and so delicious. It is perfect for parties or for late night snacks, the lemon juice gives it just the right amount of kick. A close friend introduced the recipe to me years ago and I felt it would be perfect to share. This recipe makes a large amount because I usually use it for large gatherings so for a smaller portion I would suggest using half the amounts given.
4 large eggplants
1 ½ tsp. kosher salt
½ teaspoon pepper
8 cloves garlic, peeled and minced
½ cup extra virgin olive oil
6 tbsp. freshly squeezed lemon juice
Chopped parsley leaves
A few olives
Preheat the oven to 350 degrees Fahrenheit. Put the eggplants on a foiled baking sheet and puncture the skin using a fork. Roast for 55 minutes, rotating them until they are soft.
Let the eggplants cool for around 30 to 40 minutes so you can peel the skin off a scoop out the soft inner vegetable. Chop and drain the innards the drain process takes 20 minutes (a bit of a long time but so worth it).
Put eggplant in a large bowl and mash with a fork then add the garlic, olive oil, lemon juice, salt, and pepper. Stir well and then chill for one hour; you can serve it with a light drizzle of olive oil. Top with whole olives and a touch of parsley.
Categories: Arts & Culture