Rustic Eggplant Dip (Melanzanosalata)
This Rustic Eggplant Dip is smoky, rich, and full of flavor. Perfect for spreading on crusty bread or as a dip with fresh veggies!
Equipment
- 1 Baking tray
- 1 Mixing bowl
- 1 Food processor
Ingredients
- 2 medium eggplants - peeled and cut into cubes
- 2 tablespoons olive oil - plus more for drizzling
- 1 small onion - finely chopped
- 2 cloves garlic - minced
- 1 tablespoon lemon juice - freshly squeezed
- Salt - to taste
- Pepper - to taste
- 1 tablespoon fresh parsley - chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the eggplant cubes on a baking tray, drizzle with olive oil, and sprinkle with salt. Roast in the oven for about 25-30 minutes, until tender and slightly charred.
- In a mixing bowl, combine the roasted eggplant, onion, garlic, lemon juice, and black pepper. Use a food processor to blend until smooth or desired consistency.
- Taste and adjust seasoning if necessary. Transfer to a serving dish, drizzle with olive oil, and sprinkle with fresh parsley before serving.
Notes
For a different flavor, try adding roasted garlic or a sprinkle of feta cheese on top.
Make sure to salt the eggplants before cooking to draw out excess moisture.
This dip can be made ahead of time and stored in the fridge for 2-3 days. Serve it chilled or at room temperature.