Melitzanosalata Recipe (Greek Eggplant Dip)

Ingredients

2 large eggplants (about 900 g)
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, finely chopped
2 tablespoons finely chopped red onion (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

For serving: extra olive oil, pita bread, chopped parsley

Directions

Preheat the oven to 220°C and line a baking tray with parchment paper.

Prick the eggplants with a fork several times and place them on the tray.

Roast for 40–50 minutes until the skins are charred and the eggplants feel soft when pressed.

Remove from the oven and allow them to cool slightly before cutting them open.

Scoop the soft eggplant flesh into a bowl and discard the skins.

Drain any extra liquid and mash the eggplant with a fork until slightly chunky.

Add garlic, lemon juice, olive oil, parsley, onion, salt, and pepper.

Mix gently and taste, adjusting lemon or salt if needed.

Let the dip rest for 15 minutes, then serve with olive oil drizzled on top.