World Flavors Cookbook

Melitzanosalata (Smoky Eggplant Dip)

A rustic dip made from fire-roasted eggplants, garlic, lemon, and olive oil — simple and intensely smoky.

Cuisine: Greece

Ingredients

• 3 large eggplants
• 2 cloves garlic, mashed
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• Parsley, salt, pepper

Instructions

1. Roast eggplants over an open flame or under a broiler until skin is charred and flesh is soft.
2. Peel and drain the flesh. Mash roughly with a fork (it should have texture).
3. Stir in garlic, lemon, and olive oil.
4. Garnish with chopped parsley and serve cold.