Melitzanosalata (Eggplant Dip)
Smoky roasted eggplant mashed with bright lemon, garlic, and tender red pepper for a spread that tastes like summer on a village table. Serve chilled or room temperature with warm bread for a simple, soulful starter.
2 eggplant, halved lengthwise
3 tbsp olive oil
2 tbsp lemon juice, freshly squeezed
2 clove garlic, minced
¼ cup red onion, finely chopped
½ cup roasted red pepper, chopped
2 tbsp flat-leaf parsley, chopped
1 tsp red wine vinegar
¼ tsp smoked paprika
1 tsp salt
½ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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