Eggplant dip/ melitzanosalata

An easy and healthy dip that you can have it as a spread on toasted bread or as a dip for freshly chopped vegetables without any guilt.

I have chosen Eggplant dip or otherwise melitzanosalata in Greek, because, firstly, I am crazy about it and secondly, I have found some beautiful eggplants at the grocery that they were calling me to take them home :)

This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with few, very simple, straightforward steps to follow.

INGREDIENTS:

• 4 big eggplants

• 1 florina pepper

• 1 clove of garlic

• 1/8 cup white vinegar

• 1/2 bunch parsley

• 2 spring onions

• 1/4 cup extra virgin olive oil, plus more for serving

• salt

• pepper

INSTRUCTIONS:

• Preheat the oven to 200 C degrees

• Place the eggplants on cooking paper lined baking sheet and prick a few times with a fork

• Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft

• Allow the eggplant to rest until cool

• Slice the eggplant in half lengthwise and use a spoon to scoop out the meat

• Transfer the eggplant to a mini chopper

• Add the garlic, florine pepper, olive oil, vinegar, salt, and pepper

• Chop all ingredients together and add salt and pepper according to your taste

• Chill for one hour

• Serve drizzled with olive oil and a sprinkling of parsley

Tip:
Allow the eggplant dip to sit for at least 1 hour, to allow the ingredients to blend and become tastier!