Hey friends! If you’re looking for a yummy dip that’s not only super easy to whip up but also packs a healthy punch, then you’ve got to try this Rustic Eggplant Dip, also known as Melanzanosalata!
This Mediterranean delight is perfect for your next gathering or as a cozy snack night at home. Made with roasted eggplants, fresh flavors, and simple ingredients, it’s a gluten-free and vegan dish that everyone will love. Plus, it’s an excellent way to sneak some veggies into your day! So, if you’re wondering how to make a creamy and flavorful eggplant dip, you’re in the right place. Trust me, once you try it, you’ll want to slather it on everything!
Serving and Pairing Suggestions:
This Melanzanosalata is super versatile – serve it chilled or at room temperature with warm, toasted bread or pita chips for dipping. If you want to elevate your snack game, pair it with Vegan Sushi Rolls for a fresh, crunchy contrast or some Zucchini Fritters with Tzatziki Sauce for a creamy kick. It even tastes incredible as a topping for grilled meats or veggies, or spread over a Grilled Chicken with Rosemary and Caramelized Lemons dish. The options are endless!
Tips and Notes:
- Roasting Tip: For that smoky flavor, roast the eggplants until they’re nicely charred. This really brings the taste to life!
- Storage: Keep any leftovers in an airtight container in the fridge for up to three days. Just give it a good stir before serving again.
- Flavor Boost: Want a twist? Add your favorite herbs like cilantro or mint to give it extra freshness.
Rustic Eggplant Dip (Melanzanosalata)
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.