Melitzanosalata, a delicious Greek roasted eggplant dip, is always a winner when you put it on the table. A creamy spread that is full of Mediterranean flavors. With an extra rich flavor compared to most recipes because of the Feta cheese. And because you roast the eggplants they will get that delicious smoky taste. Serve this dip as a Mezze, lunch, or as a side dish.

⬇️Click for the recipe below ⬇️
🖨 printable recipe here: [ Ссылка ]

✅Ingredients
2 eggplants
½ red onion
3 cloves garlic
¼ cup olive oil extra vierge
3 tablespoons lemon juice
¼ teaspoon salt
⅛ teaspoon pepper
4 tablespoons parsley fresh
2 oz feta

✅ Instructions

Preparation

Slice the onion and garlic finely.
Preheat the oven to 390 °F (or 200 °C).

Roast the eggplant

Prick with a fork holes into the eggplant.
Put the eggplants on a baking dish and roast for one hour in the oven.
Take them out of the oven and let them stand for 15 minutes, so they cool a bit.
Remove the skin of the eggplants and cut the flesh into cubes.

Melitzanosalata

Put the eggplant cubes together with the onion, garlic, lemon, and Feta in the kitchen machine.
Pulse for two short times.
Add the olive oil and pulse until you got the right consistency.
Put everything in a bowl and cover it with plastic foil. Put the dip into the refrigerator and keep it there for at least one hour.

Serve

Take the bowl out of the refrigerator and drizzle some olive oil on top. Add your choice of garnish (parsley, crumbled feta, or olives).
Serve with pita triangles or slices of toasted bread.


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