Melitzanosalata (Greek Eggplant Dip)
Ingredients
- 4 large purple eggplants
- 1/2 red onion
- 1 clove garlic, crushed
- 1/2 cup olive oil
- 4 tbsp lemon juice
- sea salt, to taste
- freshly ground pepper, to taste
- 3 tbsp fresh parsley, chopped
Instructions
- Bake the eggplants in a preheated oven at 200°C. You can either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some holes in the aubergines, place them on a tray and bake for about 1 hour.
- Peel the eggplants and dice the pulp.
- Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually in a steady stream. Alternatively, mash the eggplants using a fork. Let the melitzanosalata cool down and put it in the fridge to allow the flavours to mingle.
- Serve the melitzanosalata in a small bowl garnished with a whole black olive, and enjoy!
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