GreekFoodTv☼ Roasted Eggplant "Caviar" Dip, Spread, and Salad (Melitzanosalata) 2

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is often less expensive.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder offers convenience without losing flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: none

Cilantro can add a different flavor profile while remaining fresh.

Wash and dry the eggplants.

Place eggplants on the stove top over low flame, roasting and turning until charred on all sides for about 15 to 20 minutes.

Ensure the stem end is tender.

Remove from flame and let cool slightly in a dish or bowl.

Slit the eggplants down the middle with a sharp knife and peel away the skin.

Scrape out the pulp, trying to remove as many seeds as possible without losing too much pulp.

Pour about 2/3 of a cup of extra virgin olive oil into a mixing bowl and add the eggplant pulp.

Stir with a fork until the eggplant absorbs all the olive oil, resulting in a creamy and chunky texture.

Season with salt and a little sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary