Dairy-Free and Egg-Free Melitzanosalata (Eggplant Dip)
A smoky and flavorful Greek eggplant dip, made without dairy or eggs. Perfect with pita bread or vegetables.
Ingredients
- 1 large Eggplant
- 2 cloves Garlic
- 1/4 cup Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Tahini
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Pierce the eggplant several times with a fork and roast for 40 minutes, or until soft and collapsed.
- 3Let the eggplant cool slightly, then cut it in half and scoop out the flesh.
- 4In a food processor, combine the eggplant flesh, garlic, olive oil, lemon juice, tahini, salt, and pepper. Blend until smooth.
- 5Stir in parsley. Serve with gluten-free crackers or vegetables.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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