Easy melintzanosalata recipe - greek roasted eggplant dip

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.

Bake in the oven at 210°C/410°F for 10 minutes.

Turn over the vegetables.

Bake for another 10 minutes.

Put the peppers on a plate.

Remove the garlic.

Bake the eggplants for another 10 minutes.

Remove the peel from the eggplants while it is still hot.

Strain the eggplants.

Remove the peel from the peppers.

Remove the seeds from the peppers.

Cut the vegetables.

Add the vegetables to a bowl.

Add salt and pepper.

Add the chopped parsley and onion.

Add the baked garlic.

Add 2 tbsp apple vinegar or lemon juice.

Add 50 ml olive oil.

Cover and put it in the fridge for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary