ROASTED EGGPLANT DIP

Prepared with a harmonious blend of roasted eggplant, garlic, olive oil, vinegar or fresh lemon juice and herbs, melitzanosalata embodies simplicity and sophistication in every bite.

The smoky flavor of the roasted eggplant intertwines seamlessly with the zesty tang of lemon, while garlic adds a subtle yet satisfying kick.

Versatile and vibrant, melitzanosalata serves as a delectable dip, spread, or side dish, perfect for any occasion.

Whether enjoyed with warm pita bread, crisp vegetables, or as a companion to grilled meats and seafood, its creamy texture and robust flavor never fail to captivate the palate.

Beyond its culinary prowess, melitzanosalata holds a special place in Greek culture, symbolizing the essence of togetherness and shared moments around the table. With each spoonful, one can taste the warmth of Greek hospitality and the love infused into every preparation.

So, whether you’re a seasoned food enthusiast or an adventurous epicurean, let melitzanosalata transport you to the sun-kissed shores of Greece, where every bite tells a story of tradition, flavor, and the joy of savoring life’s simple pleasures

Ingredients

6-8 medium sized eggplants
2 cloves of garlic
30ml apple ciber vinegar or fresh lemon juice
1/2 bunch parsley
2 spring onions
60 ml olive oil
salt
freshly ground pepper

Directions

Preheat oven to 180 C.

Pierce the eggplant all over with a fork and place them into oven and cook for about 40 minutes, until soft.

When ready remove from oven and set them aside for 10 minutes to cool.

Remove the skin and chop the eggplant. Add in the minced garlic, vinegar and olive oil. Season with salt and pepper.

Slice the green part of the spring onions and the parsley (only the leaves). Reserve some for serving and add to the bowl.

Stir until all of the ingredients are completely combined and season to taste.

To serve, garnish with spring onion, parsley and drizzle with some Greek Extra Virgin Olive Oil