Smoky Melitzanosalata Dip

Smoky Melitzanosalata Dip
4.5 from 2 ratings
Fill 202 Print
Recipe Courtesy of Avra Madison Melitzanosalata is a simple, yet tasty, dip of smoky, roasted eggplant. The dip is perfect to spread on toasted pita, or as part of a larger Greek meze platter. 
Servings
4
servings
Ingredients
  • 4 large eggplants
  • 3/4 cup scallion
  • 1/4 cup parsley, chopped
  • 1/3 cup yogurt
  • 1/3 cup balsamic vinegar
  • 3 garlic cloves, chopped
  • 1/3 cup mayonnaise
Directions
  1. Grill half of the eggplant until skin is charred and eggplant is soft and set on a bakers rack to cool and drain.
  2. Roast the remaining eggplant in an oven at 500 degrees for about 35 to 40 minutes, or until tender and soft. Set on bakers rack to drain.
  3. Seed and skin both sets of eggplant and set flesh in colander to drain
  4. To the drained eggplant add the remaining ingredients and mix together.
  5. Serve with toasted pita.
Recommended