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Roasted Eggplant Dip (Melitzanosalata)
Roasted Eggplant Dip

Roasted Eggplant Dip (Melitzanosalata)


Makes 1 1/2 cups
  • 1 large eggplant
  • Juice from 1/2 lemon
  • 2 to 3 cloves garlic, finely chopped
  • 1 teaspoon cumin
  • 1/3 cup extra virgin olive oil
  • 1/2 cup Italian parsley, chopped
  • Salt and freshly ground pepper to taste
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Photo by: Signe Birck
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Sample step.
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Preheat the oven to 400°F.

Prick the eggplant all over with a fork and place on a baking sheet. Roast for 30 to 40 minutes until soft.

When the eggplant is cool enough to handle, cut it in half and scoop the flesh onto a cutting board (or into the bowl of an electric mixer). Discard the skin.

If preparing by hand: finely chop the eggplant and place in a bowl. Add the lemon juice, garlic, and cumin and mash together with the back of a fork. Slowly add the olive oil, stirring continuously with a fork to combine. Stir in the parsley and season with salt and pepper to taste.

If preparing by mixer: add the lemon, garlic, and cumin to the eggplant and pulse several times to combine. With the mixer running, add the olive oil in a steady stream until the mixture is smooth. Add the parsley and pulse a few times to combine. Season with salt and pepper to taste.

Serve with warm triangles of whole wheat pita bread.

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