Greek Eggplant salad | Melitzanosalata recipe | Cyprus

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion adds freshness, while yellow onion is often less expensive.

Preheat the oven to 400°F (200°C).

Pierce the eggplants with a fork and place them on a baking sheet.

Roast the eggplants in the oven until the skin is charred and the flesh is soft, about 30-40 minutes.

Remove the eggplants from the oven and let them cool.

Once cool, peel off the charred skin and discard it.

Place the eggplant flesh in a food processor.

Add olive oil, lemon juice, garlic, salt, and black pepper to the food processor.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

Transfer the dip to a serving bowl.

Finely chop parsley and red onion, then fold them into the dip.

Drizzle with additional olive oil and sprinkle with chili flakes and paprika before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary