Melitzanosalata~ Eggplant Dip
One of my all-time favorite vegetarian dips!! I grew up watching my mom make eggplant dip, and finally, I took over adding my own twist to her recipe.
I hope you enjoy my modern variation of melitzanosalata dip.
Melitzanosalata~ Eggplant Dip Recipe
Tasty meze that anyone will enjoy!
- 3 medium eggplants
- 3 garlic cloves
- 1 bunch of green onions, roughly chopped
- 3 Roma tomatoes, seeded and diced
- 1 bunch of parsley, chopped
- 1 teaspoon of dried basil
- 1 teaspoon of dried mint
- 1 pinch of cumin
- 4 tablespoons of Greek olive oil
- 1 lemon, juiced
- Himalayan salt & black pepper
- Place eggplant on a baking sheet lined with foil. Pierce the eggplants, and place into oven at 400 degrees. Bake until eggplant is charred in color.
- Once the eggplant is cooked, remove from oven and set aside to cool.
- While eggplant is cooling, add the garlic, onions, tomatoes, and parsley in a large bowl. Mix to combine.
- Peel the eggplant, and remove the skin. Place eggplant into Cuisinart, and pulse until eggplant is finely chopped. Add eggplant to garlic mixture, and combine.
- Dress in lemon, olive oil, herbs, salt, and pepper. Chill dip up to 24 hours, that way the flavors come together. Best served cold with crackers, or vegetables. You can also serve with toasted pine nuts over the top.
This dip looks absolutely delicious. I love eggplant but have yet to hunker down and make my own eggplant dip at home. Thank you so much for sharing!
Thank you so much! I love eggplant too. I hope you enjoy this recipe my friend. 🙂
I love this type of dip so I’ll use your variation when I’m back in Crete buying fresh produce from the farmers’ market. In the UK eggplants are called Aubergines, I guess for the colour of their skin. X
Hi sweets! Missing you guys, and just thought about you and Kritsa.
Yes I remember you guys say “aubergines” for Eggplant. I love that actually! Can’t wait for you to try out the recipe. All my love to you both.
Thank you so much my friend!! Xo