Greek Eggplant Dip – Melitzanosalata
Slow roasted eggplant comes together with olive oil and a touch of garlic and the result is delicious and healthy.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound eggplant
- 1 red pepper (not spicy)
- 1 garlic clove minced
- 1 ½ tablespoon olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- 1 handful of parsley chopped
Instructions
- 1
Preheat oven at 400 degrees Fahrenheit (200 Celsius).
- 2
Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
- 3
Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
- 4
Empty on flat plate and smash with a fork for a few minutes, until blended.
- 5
Dice the pepper and add to the eggplant and mix well.
- 6
Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
- 7
Add the vinegar and mix well. Taste and add salt as needed.
- 8
Cover and let it sit in the refrigerator for at least one hour before serving.