Melitzanosalata, is a flavourful eggplant appetizer dip, that will surely impress your guests! It tastes incredible, spread atop bread or pita. It’s easy to prepare and although traditionally this dip is mashed with a fork , you can use a food processor/blender to speed things up even more!
- 1 large eggplant
- 1 tomato, chopped
- 2 cloves of garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup feta, crumbled
- 1/2 cup lemon juice
- handful parsley, chopped
- salt and freshly cracked pepper to taste
Wash eggplant and pierce with fork all over. Bake in oven until soft. Remove from oven and let cool. Peel the skin off, chop pulp and mash with fork in a bowl. Stir in tomato and continue to mash. Then stir in garlic, oil, lemon juice and parsley. Fold in the feta and season to taste.