Melitzanosalata (Greek Eggplant Dip

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Eggplants, large
  • 4 cloves Garlic

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed
  • 1 Parsley leaves and olives, fresh

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1/4 tsp Pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 large eggplants
• 4 cloves garlic, peeled and minced
• 1/4 cup extra virgin olive oil, plus more for serving
• 3 tablespoons freshly squeezed lemon juice
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• Chopped fresh parsley leaves and olives for garnish (optional)

Directions

• Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
• Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
• Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.