Melitzanosalata (Eggplant Dip)
A smoky and flavorful eggplant dip, perfect with pita bread or raw vegetables.
Ingredients
- 1 large Eggplant
- 2 cloves Garlic
- 2 tablespoons Lemon Juice
- 4 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Fresh Parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Prick the eggplant several times with a fork.
- 3Bake the eggplant for 30-35 minutes, or until the skin is wrinkled and the eggplant is soft.
- 4Let the eggplant cool slightly, then cut it in half and scoop out the flesh.
- 5In a food processor, combine the eggplant flesh, garlic, lemon juice, olive oil, parsley, salt, and pepper.
- 6Process until smooth.
- 7Serve chilled with gluten-free pita bread or raw 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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