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Andrea's greek eggplant dip, Melitzanosalata

Sunday, August 28, 2011

Andrea's greek eggplant dip, Melitzanosalata

I love this greek inspired dip. Serve it with grilled pita bread, even my picky kid loves this!!
Play around with the seasonings, to your taste- the cumin is optional, and gives this a smokey flavor. You can substitute parsely for the oregano if you like. If you like lemon grate a small amount of zest in too.

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2 large eggplants
2 cloves garlic
fresh oregano
fresh dill
1/4 cup lemon juice
1 Tbs olive oil
2 Tbs onion
ground cumin to taste
salt to taste
pepper to taste.

Pre heat oven to 400. Wash the eggplants. Place on a roasting pan, and prick with fork several times. Roast eggplant about 1 hour or until soft. You can also grill egplant on outdoor grill until soft as well, turn a couple of times while grilling.
When eggplant is nice and soft, remove from heat, and let cool. Peel.
Strain the liquid from eggplant , let stand in sink for a while in the strainer- to get more water out, you can squeeze eggplant in cheesecloth or clean kitchen towel. The dryer the eggplant the better consistancy your dip will be. Place all ingredients in food processer, and process untill smooth. Place in covered container in frige until chilled. Serve with pita or italian bread for dipping. Nutrition info is for serving 4.

Number of Servings: 4

Recipe submitted by SparkPeople user NYFASHIONQUEEN.

Number of Servings: 4
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