Greek Eggplant Dip — Melitzanosalata
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Hello!
Made with 
1
Eggplant
1/4 cup
Olive Oil
3 tablespoons
Lemon Juice
1/2
Onion
1
Eggplant
1/4 cup
Olive Oil
3 tablespoons
Lemon Juice
1/2
Onion
2
Garlic Cloves
1/2 bunch
Parsley
1 teaspoon
Kosher Salt
Black Pepper
1
Roasted Red Pepper (optional)
Pre-heat oven to 425°. Prick eggplant all over with a fork and roast for 45 minutes to 1 hour.
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Grate onion into a bowl.
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Grate garlic into a bowl.
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Chop parsley, and add to the bowl.
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Remove eggplant from oven. It should be deflated. Let cool, and squeeze out/drain any moisture.
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Cut eggplant in half and scrape out the inside into the bowl.
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Add olive oil, chopped roasted red pepper (optional), lemon juice, salt & pepper. Combine.
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Spoon into a bowl. Serve with pita bread and crudites.
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Thanks!!
Made with