Greek · PANTRYHOP RECIPE
Melitzanosalata
40 minutes · 4 servings · vegan
This smoky eggplant dip is a classic Greek meze, close to the style commonly served in tavernas.
Ingredients
Check you have the quantities below.
- 2 medium eggplants
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- for serving pita bread or crackers
Let’s make it
- Char the eggplants over a flame or roast at 450 F / 230 C until very soft, about 30 minutes. Cool and peel.
- Chop the flesh and place it in a bowl.
- Stir in olive oil, lemon juice, garlic, parsley, salt, and pepper.
- Chill for 10 minutes.
- Serve with pita or crackers.
For children, use less garlic and serve as a smooth dip with bread fingers.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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