An easy and healthy dip that you can have it as a spread on toasted bread or as a dip for freshly chopped vegetables without any guilt.
I have chosen Eggplant dip or otherwise melitzanosalata in Greek, because, firstly, I am crazy about it and secondly, I have found some beautiful eggplants at the grocery that they were calling me to take them home :)
This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with few, very simple, straightforward steps to follow.
INGREDIENTS:
4 big eggplants
1 florina pepper
1 clove of garlic
1/8 cup white vinegar
1/2 bunch parsley
2 spring onions
1/4 cup extra virgin olive oil, plus more for serving
salt
pepper
INSTRUCTIONS:
Preheat the oven to 200 C degrees
Place the eggplants on cooking paper 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
Slice the eggplant in half lengthwise and use a spoon to scoop out the meat
Transfer the eggplant to a mini chopper
Add the garlic, florine pepper, olive oil, vinegar, salt, and pepper
Chop all ingredients together and add salt and pepper according to your taste
Chill for one hour
Serve drizzled with olive oil and a sprinkling of parsley
Tip:
Allow the eggplant dip to sit for at least 1 hour, to allow the ingredients to blend and become tastier!
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