Meletzansalata, Greek Eggplant Dip (1 Pint + 1 Bag Of Pita Bread) Recipe
Roasted eggplant pureed with garlic, red onion, parsley and mayonnaise.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes until the eggplants are tender and the skin is charred.
- 2
Prepare Other Ingredients
While the eggplants are roasting, chop the red onion and fresh parsley. Mince the garlic cloves.
- 3
Blend the Ingredients
Once the eggplants are roasted, scoop out the flesh and place it in a food processor. Add the chopped onion, garlic, parsley, mayonnaise, lemon juice, and additional salt and pepper to taste. Blend until smooth and creamy.
- 4
Serve
Transfer the Meletzansalata to a serving bowl and drizzle with a little olive oil on top. Serve with a bag of fresh pita bread.