Melitzanosalata (Greek Eggplant Dip)

🛒 Ingredients

• Cooked Eggplant Pulp 100 g · 23 kcal
• Garlic 4 g · 6 kcal
• Extra Virgin Olive Oil 14 g · 122 kcal
• Lemon Juice 15 g · 4 kcal
• Fresh Parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Pierce the eggplants all over with a fork and place them on a baking sheet.
2. Roast for 35-45 minutes, or until very soft and charred. Let them cool slightly, then cut them open and scoop out the pulp, discarding the skin and seeds.
3. Place the eggplant pulp in a colander to drain excess liquid for about 15-20 minutes, gently pressing if needed.
4. In a medium bowl, finely chop or mash the drained eggplant pulp. Add minced garlic, lemon juice, chopped fresh parsley, olive oil, and salt to taste.
5. Mix everything thoroughly until well combined. For best flavor, cover and refrigerate for at least 30 minutes before serving.