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Melitzano – Greek Eggplant Dip

Melitzano - Greek Eggplant Dip


  • 4 small eggplant
  • 1/2 red onion
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped dill
  • 1 clove of garlic
  • 4 tablespoons olive oil
  • 3 tablespoons lemon juice
  • sea salt, pepper


First you should bake eggplant in the oven. Stab them with the fork, arrange on the baking dish covered with baking paper and place in preheated oven. Bake them on 200 degrees about 50 minutes. Leave little to cool, then peel them, cut into large pieces, put in the colander , press with some heavy dish and leave at least one hour to strain. Finely chop eggplant, and add other finely chopped ingredients (onion, garlic, parsley and dill. In a small bowl, mix the oil and lemon juice well. Add the mixture slowly to the eggplant, using a fork or your hands to work it in. The oil and lemon juice will separate if you just add it and stir. Season with salt and pepper. Transfer the melitzanosalata to a bowl and garnish with black olives and a sprig of parsley.

You have a perfect spread, salad, sauce, side dish … whatever you like to use it or call it. For breakfast, lunch or dinner (this latter applies only to those who did not literally accept only green or white vegetables).

Melitzano – Greek Eggplant Dip

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