Melitzanosalata (Eggplant Dip)
Recipe Type: Dips
  • 1 large whole eggplant
  • 1 large tomato
  • 2-3 garlic cloves
  • ¼ cup The Olive Merchant EVOO
  • Juice of ½ lemon (or 2 Tbsp vinegar)
  • Sea salt, to taste
  • ½ cup chopped fresh parsley
  1. Preheat oven to 400ºF.
  2. Make 3-4 slits lengthwise in the eggplant, and insert garlic cloves into slits. Make some slits in the side of the tomato as well.
  3. Place the eggplant and whole tomato on a lightly oiled baking sheet and bake until soft. (Note: The tomato may soften before the eggplant.) Remove the tomato when soft, then let the eggplant become soft and remove when done, about 45 minutes.
  4. Remove baking pan from oven and let cool. Remove skins from the eggplant and the tomato and discard skins.
  5. In a food processor, blend the roasted eggplant and tomato, then add remaining ingredients and blend until smooth.

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