Description
A creamy Mediterranean roasted eggplant dip blended with garlic, olive oil, lemon, and herbs. This rustic spread is smoky, bright, and perfect for serving with warm bread or fresh vegetables.
Ingredients
Scale
- 2 large eggplants (about 1.5 pounds total)
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 to 8 olives for garnish
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper.
- Place the whole eggplants on the tray and pierce them lightly with a fork.
- Roast the eggplants for about 35 minutes until they are very soft and the skins collapse.
- Remove from the oven and allow them to cool slightly.
- Slice the eggplants open and scoop the soft flesh into a mixing bowl.
- Mash the eggplant with a fork until it reaches a rustic spreadable texture.
- Add the minced garlic, olive oil, lemon juice, red wine vinegar, parsley, salt, and black pepper.
- Mix everything together until well combined.
- Transfer the mixture to a serving plate, drizzle with olive oil, and garnish with olives before serving.
Notes
- Roast the eggplants until fully tender for the best smoky flavor.
- If the eggplant releases too much liquid, drain slightly before mixing.
- Let the dip chill for 1 to 2 hours to deepen the flavor.
- Serve with pita bread, crusty bread, or fresh vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: melitzanosalata, eggplant dip, roasted eggplant spread, mediterranean appetizer, vegan eggplant dip