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Greek · Starter
Melitzanosalata Eggplant Dip
A smoky-sweet roasted eggplant dip loosened with olive oil and lemon, and bulked up with breadcrumbs so it stays thick. It firms up beautifully after a night in the fridge.
- YieldServes 6 · About 500 g dip (2 cups)
- Hands-on25 min
- Total2 h 11 min
- Difficulty
Ingredients
Dip
- 500 geggplant, 1 large or 2 medium, whole and unpeeled
- 1 clovegarlic
- ½ tspsalt
- 60 gsoft white breadcrumbs
- 60 mllemon juice
- 125 mlolive oil
- 1onion, small, grated
- 3 tbspflat-leaf parsley, chopped
- to tasteblack pepper, freshly ground
To serve
- to tasteblack olives
- to tastecrusty bread
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