Melitzanosalata
Delicious Greek Eggplant Spread
Equipment
- 1 Food Processor
Ingredients
- 3 eggplants large (dark variety works better)
- ½ cup olive oil extra virgin (and a bit more to roast the eggplants)
- 3 tbsp vinegar
- ½ cup fresh parsley chopped
- 1 clove garlic minced
- salt and pepper to taste
- 1 tbsp coarse salt to roast the eggplants
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants all over with a fork. Sprinkle with coarse salt and drizzle with a bit of olive oil.
- Place them on a baking pan and bake uncovered for about 1 hour, or until the skin is charred and the flesh is very soft.
- Let the eggplants cool completely.
- Once cooled, remove the skin and scoop out the flesh.
- Mash the eggplant pulp with a fork or blend it in a food processor for a smoother texture.
- Add the olive oil, vinegar, chopped parsley, garlic, salt, and pepper. Mix well until combined.
- Chill before serving.
- Serve cold with pita bread or traditional Cretan paximadia.
Notes
To store, place in an airtight container and cover the top with olive oil to preserve freshness.
Nutrition
Calories: 170kcal
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