Melitzanosalata or Greek eggplant dip, healthy and vegan friendly appetizer

Melitzanosalata or Greek eggplant dip

Ingredients:
2 large ish eggplants
Garlic
Extra virgin Olive oil
Salt
Fresh Parsley/cilantro or any herbs that you like
Lemon juice
Pita/Crackers or bread for serving

Recipe:
First you need to roast your eggplants.
Cut them lengthwise, and score with the knife as shown in the video, sprinkle with salt and gently rub with olive oil on both sides, and place on the oven rack skin side up, preheat your oven to 390F/200C and cook for about 20-30 minutes.

After the eggplants are cooked, set them aside to cool, for around 10 minutes.

Use a spoon to scoop out the flesh and transfer it to the food processor, then add garlic cloves, herbs, salt and black pepper, squeeze some lemon juice and blend until the garlic has completely broken down.

Serve with a drizzle of extra virgin olive oil and garnish with some more parsley.

[Music] If you love eggplants, you will love this dip. It’s vegan friendly and requires only a few simple ingredients. To get that smoky flavor, you need to roast eggplants directly over the flame. But if you don’t have a gas stove like me, use the oven. It will be delicious anyway. Enjoy.