Melitzanosalata (Greek Eggplant Dip)
Yield: 4 Servings
Ingredients
2 large eggplants
4 cloves garlic, peeled and minced
¼ cup extra virgin olive oil, plus more for serving
3 tablespoons freshly squeezed lemon juice
¾ teaspoon Kosher salt
¼ teaspoon fresh cracked black pepper
Chopped fresh parsley leaves and olives for garnish
Optional: Crushed Red Pepper Flakes
Method
- Preheat the oven to 400 degrees F
- Place the eggplant on a foil-lined baking sheet and prick a few times with a fork.
- Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle.
- Peel the skin away from the flesh (if difficult, simply slice the eggplant in half lengthwise and use a spoon to scoop out the meat).
- Roughly chop the flesh and place in a colander to drain for 10 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper.
- Stir well and add salt and pepper to taste.
- Chill for one hour; serve drizzled with olive oil and topped with whole olives and parsley.