Greek Eggplant Dip (Melitzanosalata)

Melitzanosalata is a Greek aubergine dip. Together with tzatziki and tirokafteri it is part of the meze, a selection of spreadable appetizers widely used for aperitifs. Simple and quick recipe to prepare: baked aubergines, Greek yogurt, parsley, garlic and oil, and roasted bell pepper all blended together until a thick and homogeneous cream is obtained. Ideal to be served as an exquisite appetizer on delicious pitas bread or to accompany various Greek meat dishes.

Cooking time: 30 mins

Prep time: 15 mins

Ingredients for 4 to 6 people

What do you need?

• 2 medium eggplants oven roasted

• 1/2 red bell pepper oven roasted and peeled

• 200 gr greek yogurt

• 1 clove of garlic grated

• 1½ tablespoon of breadcrumbs

• 1/3- 1/2 cup extra virgin olive oil

• 2 tablespoon of red wine vinegar

• 1/4 cup flat-leaf parsley

• Salt to taste

• Pepper to taste

How to proceed?

1. Wash the aubergines well, place them in a pan lined with parchment paper and prick them with a fork.

2. Preheat the oven at 200 degrees and bake the aubergine and red bell pepper for 30 minutes or until cooked.

3. Let them cool, peel and cut into small pieces.

4. Put the pulp in a colander to remove excess water.

5. In a bowl of a stand mixer, add the roasted and well-drained aubergine, roasted bell pepper, Greek yogurt, parsley, breadcrumbs, garlic, salt and pepper.

6. Blend it all until you reach a creamy consistancy.

7. Refrigerate for at least 1 hour before serving.