Melitzanosalata (Eggplant Dip)

• 1 large eggplant (about 1 pound)
• 3 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic
• 3 tablespoons fresh lemon juice
• 2 tablespoons tahini
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F. Pierce eggplant all over with a fork. Roast directly on oven rack until very soft and skin is charred, about 40 minutes.
2. 2 Let eggplant cool slightly, then halve and scoop out the flesh into a bowl.
3. 3 Discard the skin. Add 2 tablespoons olive oil, garlic (minced), lemon juice, tahini, salt, and pepper.
4. 4 Mash with a fork or pulse in a food processor until smooth but still a bit rustic.
5. 5 Stir in parsley.
6. 6 Drizzle with remaining olive oil before serving.

Equipment

• Oven
• Food processor or fork

Variations

• Add a splash of pomegranate molasses for a tangy twist.
• Stir in some roasted red peppers for a colorful variation.

Substitutions

• If tahini is unavailable, use Greek yogurt for a creamy texture, though it won't be vegan.

Pairings

• Pairs well with grilled meats, Mediterranean platters, or a simple Greek salad.

Nutrition

Tips

• For extra smoky flavor, char the eggplant over a gas flame before roasting.
• Serve at room temperature for the best flavor.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and give it a good stir before serving.

Serving Suggestions

• Serve with warm pita bread, fresh veggie sticks, or as a spread on sandwiches.

FAQ