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Melitzanosalata (Greek Eggplant Dip)

A roasted eggplant dip made with garlic and lemon juice then garnished with fresh parsley and kalamata olives.
Melitzanosalata (Greek Eggplant Dip)

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Servings: 4
Total Time: 1 hour
Recipe by: Frankie

Ingredients

2 medium eggplants (about 2 pounds total)
4 garlic cloves, peeled and chopped
3 TBSP freshly squeezed lemon juice
salt & pepper
3 TBSP olive oil
2 TBSP freshly chopped parsley
6 whole pitted kalamata olives
pita bread or pita chips for serving


Directions

1. Preheat the oven to 425°F. Use a fork to poke holes all over the eggplants and place on a baking sheet.

2. When the oven has preheated bake the eggplant for 40 minutes or until soft and slightly charred.

3. Remove the eggplants from the oven and place in a bowl. Cover the bowl and let sit for 15 minutes (this steams the eggplant and helps loosen the skin).

4. Cut the ends off the eggplants and discard. Peel the skin off the eggplants and discard. Place the eggplant in a food processor along with the garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Blend until smooth then transfer to a serving bowl.

5. Stir in the olive oil and season with salt & pepper to taste. Sprinkle with the fresh parsley and top with the olives. Serve with pita.




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Melitzanosalata (Greek Eggplant Dip)


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