Mia Kouppa

https://miakouppa.com

Eggplant dip, Melitzanosalata

A Greek eggplant spread made with roasted eggplants, and a few other simple ingredients. Full of flavour!

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, meze

Cuisine: Greek

Servings: cup

Calories: 496kcal

Author: Mia Kouppa

Preheat your oven to 350 degrees Fahrenheit.
Rinse your eggplant, and then dry them. Leave them whole, including with the stem still on.
Peel your 3 garlic cloves and cut them into slivers (approximately 4 slivers / clove). Make slits in your eggplant using a small, sharp knife and insert one sliver of garlic into each slit.
Take some of your olive oil and rub your eggplants with it. Sprinkle with salt, pepper, and a little bit of dried oregano. Place them on a baking pan, and bake, uncovered for approximately 60 minutes.
When your eggplant are fully roasted (a fork will very easily pierce the skin and eggplant flesh), remove them from the oven. Allow to cool.
Cut the stems off of the eggplant and slice them in half length-wise. Scoop out the inside of the eggplant, being sure to include the garlic slivers. Place the eggplant into a blender or food processor. Note that the quantities of the rest of the ingredients are based upon having 1 cup of roasted eggplant. If you have more, adjust the other ingredients accordingly.
To the blender, or food processor, add 1 tablespoon olive oil, the red wine vinegar, the 1 teaspoon dried Greek oregano, and salt and pepper to taste. Blend, or process, until well combined and a pureed consistency.
Place the melitzanosalata into a bowl and stir in the chopped up parsley. Add more salt and pepper to taste. Drizzle a little more olive oil on top of the melitzanosalata before serving. Serve with pita chips, bread, crackers or veggies.
Enjoy!

For the eggplants, you need to have 1 cup (250 mL) eggplant after roasting.