If you've never tried Melitzanosalata you're in for a treat! Step aside hummus - this Greek Eggplant Dip uses just a handful of ingredients and makes a huge platter to share.
Course Appetizers, Dips, Sauces, and Salsas, Side Dishes
¼cupItalian (flat leaf) parsleyfinely chopped, 20 g
2Tbsplemon juice30 mL
4clovesgarlicminced
Pincheach salt and pepper
Instructions
Roast: Preheat oven to 400°F (204°C). Prick the eggplants all over with a fork. Set on a foil-lined baking sheet and roast for 45 minutes, flipping the eggplant a few times during cooking. It's finished when it's very soft and the skin is blistered.
Drain: Let eggplant cool enough to handle, then peel off the skin. Cut into chunks and place in a colander. Let drain for at least 15 minutes.
Mash: Transfer eggplant to a bowl and use a potato masher to mash it to your desired texture (I like it a bit chunky, but you could also mash it into a paste, or even food process it into a puree).
Stir: Stir in all remaining ingredients. Serve hot or cold with crackers, pita bread, or sliced vegetables!