Dairy-Free Melitzanosalata (Eggplant Dip)
A smoky and flavorful eggplant dip, perfect with pita bread or vegetables. This version is dairy-free and nut-free.
Ingredients
- 1 large Eggplant
- 2 cloves Garlic
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- 1 tbsp Red Wine Vinegar
- 2 tbsp Fresh Parsley
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
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.
- 3Roast the eggplant and garlic cloves (unpeeled) for 35-45 minutes, or until the eggplant is very soft.
- 4Let the eggplant cool slightly. Scoop out the flesh and discard the skin.
- 5Squeeze the roasted garlic from its skin.
- 6In a food processor, combine the eggplant flesh, roasted garlic, olive oil, lemon juice, red wine vinegar, parsley, salt, and pepper.
- 7Process until smooth.
- 8Serve chilled or at room temperature 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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