Smoky Melitzanosalata Dip
Smoky Melitzanosalata Dip
Recipe Courtesy of Avra Madison Melitzanosalata is a simple, yet tasty, dip of smoky, roasted eggplant. The dip is perfect to spread on toasted pita, or as part of a larger Greek meze platter.
Servings
4
Ingredients
- 4 large eggplants
- 3/4 cup scallion
- 1/4 cup parsley, chopped
- 1/3 cup yogurt
- 1/3 cup balsamic vinegar
- 3 garlic cloves, chopped
- 1/3 cup mayonnaise
Directions
- Grill half of the eggplant until skin is charred and eggplant is soft and set on a bakers rack to cool and drain.
- Roast the remaining eggplant in an oven at 500 degrees for about 35 to 40 minutes, or until tender and soft. Set on bakers rack to drain.
- Seed and skin both sets of eggplant and set flesh in colander to drain
- To the drained eggplant add the remaining ingredients and mix together.
- Serve with toasted pita.