Eggplant is a fun vegetable and one of my favourite ways of enjoying it is in a dip. Eggplant based dips are so easy to make, you simply roast eggplant until it’s tender inside, mash or puree it and mix in your desired extra flavours. I particularly enjoy Greek style eggplant dip/salad (aka melitzanosalata) which adds a bit of onion and garlic for pungency, lemon juice and fresh chopped parsley for brightness along with extra virgin olive oil for some amazing creaminess. I like to serve this dip with toasted whole wheat pita wedges or vegetables and it makes for a fantastic light, healthy and tasty snack or even a light meal!
Tip: I like to use medium sized eggplant as teh larger ones can sometimes be a little on the bitter side.
Melitzanosalata (Greek Eggplant Dip)
A simple and tasty roasted eggplant dip with pungent onion and garlic, bright lemon and parsley and mellow extra virgin olive oil for creaminess!
- 2 medium eggplants (~2-3 pounds)
- 2 tablespoons onion, grated
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
- extra virgin olive oil to taste
- salt and pepper to taste
- Prick the eggplants a few times with a fork, place on a baking sheet and bake in a preheated 400F/200C oven until really tender, about 30-40 minutes.
- Cut the eggplants open, scoop out the flesh and mash with a fork or puree in a food processor.
- Mix the eggplant, onion, garlic, lemon juice and parsley along with enough olive oil to get it to the desired texture and consistency.
- Season with salt and pepper to taste and either enjoy immediately or let it sit in the fridge for a while to let the flavours mingle.
Option: Add 1/4 cup Greek yogurt for a creamier dip.
Option: Add a pinch of smoked paprika.
Option: Garnish with one or more of: feta, kalamata olives, parsley, olive oil, lemon slices, etc.