Melitzanosalata And Pita Recipe
Fire roasted eggplant dip served with pita, or home made soft pita chips. GF available
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Ingredients
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Melitzanosalata Ingredients
Method
Melitzanosalata Preparation
- 1
Roast the Eggplants
Preheat your oven to 425°F (220°C). Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Remove from the oven and let cool.
- 2
Prepare the Dip
Once the eggplants are cool enough to handle, peel off the charred skin and place the flesh in a mixing bowl. Add minced garlic, lemon juice, olive oil, salt, and black pepper. Mash the mixture with a fork or blend until smooth, depending on your preference for texture.
- 3
Finish the Dip
Stir in the chopped parsley for added freshness. Taste and adjust seasoning as needed.
- 4
Serve
Transfer the melitzanosalata to a serving bowl and drizzle with additional olive oil if desired. Serve with warm pita bread or homemade pita chips.
