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Greek Roasted Eggplant Dip “Melitzanosalata”

Appetizers that are healthy can be hard to find - but this eggplant dip is healthful as well as savory with the addition of fresh parsley.

Course Appetizer
Cuisine Greek
Keyword CaliforniaGreek, dip, eggplant, Greek
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 2-3 purple round eggplants
  • 4-6 garlic cloves, minced
  • 1/4 to 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 bunch of fresh parsley, finely chopped
  • 1-1 1/2 teaspoons salt
  • 1/4-1/2 teaspoons pepper
  • 1 baguette loaf,1 package of pita bread, sliced or crackers
  • Note: Use the large round eggplant not the long-skinny ones.

Instructions

  1. Pre-heat oven to 375 degrees.

  2. Wash eggplant, pat dry, and puncture skin of the eggplant with a sharp knife in several places.

  3. Place on a cooking sheet or sheet pan and bake for one hour.
  4. Remove from oven and let cool slightly.

  5. While eggplant is warm to touch, cut in halve lengthwise and scoop out pulp with a spoon into a medium bowl.

  6. Place pulp in a food processor, blender, or use a hand blender and blend until smooth.

  7. Place back into bowl and add, garlic, olive oil, vinegar, salt, pepper, and parsley. Mix gently.

  8. Refrigerate for at least 4 hours until cool. Taste for more salt or pepper.
  9. Slice baguette and place around bowl. Or cut pita rounds like pie shape triangles and serve alongside the dip.

Recipe Notes

For a Party: Can be made 1-2 days ahead. This recipe can be doubled for a large crowd.