Metlitzanosalata is a Greek roasted eggplant dip. It's simple, and loaded with flavour made by roasting eggplant and blending it with garlic, shallot, lemon juice, vinegar and parsley.
Place halved eggplant, cut side up, in a 9x13 or 8x8 baking pan (depending on the size of your eggplant). Drizzle with 1 tablespoon of olive oil and ¼ teaspoon of salt. Cover with foil and bake in the oven for 30 minutes or until eggplant is fully cooked and very soft. Allow eggplant to cool until it is safe to handle.
When cool enough to handle, scoop out the inside of the eggplant, discarding the skin.
In a food processor, process scooped eggplant with remaining olive oil, vinegar, parsley, shallot, garlic and remaining salt. Taste and add more acid as needed.
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