Melintzanosalata (vegan) (gf) Recipe
smoked aubergine dip | passion fruit | garlic | fresh herbs | florina peppers
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Ingredients
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Main Ingredients
Seasoning
Method
Preparation
- 1
Roast the Aubergines
Preheat your oven to 400°F (200°C). Prick the aubergines with a fork in several places to prevent them from bursting. Place them on a baking sheet and roast for about 30-40 minutes, or until the skin is charred and the flesh is soft. Remove from the oven and allow them to cool.
- 2
Roast the Florina Peppers
While the aubergines are roasting, place the Florina peppers on another baking sheet and roast them in the oven for about 20-25 minutes, turning them occasionally until the skin is blistered and charred. Remove from the oven, cover with a kitchen towel for 10 minutes, then peel off the skins and remove the seeds.
- 3
Prepare the Garlic
While the aubergines and peppers cool, peel and finely chop the garlic cloves.
Mixing the Ingredients
- 4
- 5
Serving
- 6
Serve the Dip
Transfer the Melintzanosalata to a serving bowl. Garnish with a drizzle of olive oil and a sprinkle of fresh herbs if desired. Serve with pita bread, vegetable sticks, or crackers.