Ingredients
Method
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Prick the eggplants all over with a fork, then place them on the prepared sheet. Roast for 50 to 60 minutes, turning every 15 minutes, until the skin is charred and the flesh is very soft.
- Remove the eggplants from the oven and let them rest on the sheet for at least 10 minutes, or until cool enough to handle.
- Slice each eggplant in half lengthwise and scoop out the soft flesh. Transfer the flesh to a colander set over a bowl and let it drain for 10 minutes to remove excess moisture.
- Move the drained eggplant to a mixing bowl and mash it with a fork until relatively smooth but still with some texture.
- Add the olive oil, minced garlic, chopped red onion, lemon juice, parsley, salt, and pepper. Stir well to combine.
- If desired, garnish the dip with crumbled feta and a few olives.
- Serve the melitzanosalata with warm pita chips, crusty sourdough bread, or your favorite crackers.
Nutrition
Notes
Don't skip pricking the eggplants, or they may burst in the oven. Roasting time can vary based on eggplant size; test for tenderness by piercing with a knife. If using feta or olives as garnish, reduce added salt to avoid over-seasoning. For a twist, swap the parsley for fresh mint. Store leftovers in an airtight container in the fridge for up to 3 days—stir before serving. This dip can be made a day ahead; flavors meld beautifully overnight.