Greek Eggplant Dip - Melitzanosalata

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Perfect as an antipasto served up with pita and Greek olives, Melitzanosalata combines the perfect blend of tart lemon, fresh parsley and roasted eggplant.

Ingredients:

• 2 large eggplants
• 1 clove garlic
• 1/4 red onion
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 tablespoon DeLallo Lemon Juice Plus
• 2 tablespoons Golden Balsamic Style Vinegar
• 1 tablespoon salt
• Pepper
• 1/8 cup flat-leaf, Italian parsley

Directions:

Poke eggplants with a fork for quicker baking. On a baking sheet, roast eggplants until they become tender, approximately 25 minutes. Once soft, remove from oven and allow eggplant to cool.

Peel and chop eggplants for food processor or blender; pulse to the texture of a paste. Gradually, add in garlic, onion, parsley, salt, lemon juice and vinegar. Add pepper to taste.

Serves 10 to 12 Printer-friendly version