roasted eggplant spread

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata (Greek Eggplant Dip)

eggplants

garlic,

extra virgin olive oil,

lemon juice

salt

pepper

parsley leaves and olives

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. 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...

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...

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.

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Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata, or Greek Eggplant Dip

This Roasted Eggplant Salad with Tomatoes and Peppers is a fresh, vibrant and delicious dish that can be prepared ahead of time.

Roasted Eggplant Salad with Tomatoes and Peppers

Extra-virgin olive oil (around 6 tablespoons total)

small Persian or field cucumbers (finely chopped)

green onions (thinly sliced)

red bell or shepherd pepper (finely chopped)

bell pepper (finely chopped)

tomato (diced)

parsley

dill

salt and freshly-cracked black pepper (to taste)

bread bread

Preheat oven to 425F.

Using a sharp knife, slice each eggplant in half, lengthwise. Drizzle the flesh of each eggplant with olive oil, around 3 tablespoons total. Line a baking sheet with parchment paper and place the eggplants in a single layer, flesh-side down. Transfer to the oven and cook, undisturbed, until the eggplants are fork-tender and the flesh turns deep brown, around 35 minutes or longer depending on the size of the eggplants.

Place a wooden cutting board with one edge positioned over your sink and the other end propped up by a small plate to create a slope. Transfer the eggplants to the board, flesh-side down, and place a second board or large platter overtop to weigh them down. Let the eggplants drain 30 minutes or until most of the bitter liquid is gone.

Meanwhile, in a large bowl, combine the cucumbers, green onion, red pepper, green pepper, tomato, parsley, dill, lemon juice, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Toss to combine and let sit 10 minutes before tasting and adjusting with salt and pepper as desired.

To serve, place each eggplant on a large platter, flesh-side up. Using a spoon, mash the flesh and equally distribute the salad over each eggplant. Mix the eggplant flesh with the salad to combine and spread over sliced bread or flat bread of choice.

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Top 2 roasted eggplant spread recipes from across the web

The most viewed roasted eggplant spread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Melitzanosalata (Greek Eggplant Dip...

Roasted Eggplant Salad with Tomatoe...

The most viewed roasted eggplant spread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine