Melitzanosalata is a Greek Eggplant Dip often served as a mezé platter with pita bread for dipping. It is a super healthy dip that my aunt always makes at our family parties! It is made with roasted eggplant, fresh garlic, and lemon juice! A simple yet delicious appetizer spread that everyone will love!
Cut eggplants in half and place them on a baking sheet. Prick the outside of each with a fork a 6-7 times. Drizzle entire eggplant with olive oil and leave them cut-side down on baking sheet. Cover baking sheet with foil and bake for 45 min-1 hour. (You will know they're ready when you can easily pierce them with a fork). You really can't "overcook" your eggplant for this recipe so don't worry about leaving them in too long.
When eggplants are cool enough to handle (about 20 minutes) remove skin and chop up with a knife until you have the consistency you prefer. **If you want your dip to be very smooth, you can simply add all of your ingredients to a food processor and blend together.
If not using a food processor, add your eggplant, parsley, lemon juice and garlic to a large bowl and stir until combined. Season with salt and pepper to your liking!(Eggplant is very bland on its own so don't be afraid to add a good amount of salt!)
For best results, allow flavors to infuse for at least an hour in the fridge before serving. Serve with charred or grilled pita or naan bread on the side!
*Add more or less garlic depending how much you like garlic.*Make ahead of time and freeze for up to 12 weeks!