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Ingredients
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Vegetables
Condiments
Garnish
Method
Preparation
- 1
Roast the Eggplants
Preheat your oven to 425°F (220°C). Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern. Place them on a baking sheet cut side up and drizzle with 2 tablespoons of olive oil. Roast in the preheated oven for about 30-40 minutes, or until the flesh is soft and slightly charred.
- 2
Prepare the Garlic
While the eggplants are roasting, peel the garlic cloves and set them aside.
Making the Dip
- 3
Blend Ingredients
Once the eggplants are roasted, remove them from the oven and let them cool for a few minutes. Scoop the flesh out into a mixing bowl. Add the roasted garlic cloves, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, salt, and black pepper to the bowl.
- 4
Mix Until Smooth
Using a fork or a food processor, mash or blend the mixture until it reaches a creamy consistency. Taste and adjust seasoning if necessary.
Serving
- 5
Garnish and Serve
Transfer the melitzanosalata to a serving bowl. Drizzle with a little extra olive oil on top, sprinkle with paprika, and garnish with fresh parsley. Serve with pita bread, crackers, or vegetables.