Quick & Easy

Eggplant dip (melitzanosalata)

Smooth and smoky roasted eggplant dip, also known as melitzanosalata, is delicious served as part of a Greek platter.
Eggplant dip (melitzanosalata)



1.Pre-heat the oven to 220°C (200°C fan-forced). Place the whole eggplant on an oven tray and pierce in a few places with a fork. Bake for about one hour or until soft.
2.Remove eggplant from the oven and cool slightly. Peel it and chop the flesh coarsely. Place the flesh in a sieve and press out the excess juice.
3.Mash the eggplant flesh in a bowl with a fork. Stir in the remaining ingredients.

This recipe can be made up to two days ahead.


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