Greek Eggplant Dip – Melitzanosalata I Roasted Eggplant Salad Recipe by Gastro Guru

This roasted eggplant dip is an excellent appetizer when served with bread or as a salad! There are many versions of this awesome dish, here is mine.
See Ingredients & Recipe below:

Ingredients:
1 large or 2 medium size eggplants
1/4 cup olive oil
3 cloves of garlic – minced
2 small or 1 large tomato – seeds removed then diced
1/4 cup capers – liquid drained then rinsed
1/4 cup flat leaf parsley – finely chopped
Salt & crushed black pepper to taste

Cooking Instructions:
Roast eggplant on stovetop on high flame for 15 to 20 minutes
Check eggplant for doneness by piercing it with fork
Remove eggplant from stovetop and set aside in tray to cool off for 5 mins
Once cool butterfly eggplant with knife in half
Remove flesh from eggplant with spoon or fork. Discard skin & seeds
Finely mince roasted eggplant on chopping board
Next pour olive oil in a glass bowl then add minced eggplant to it
Add minced garlic, diced tomatoes, capers, most of the chopped parsley
Season with salt or & crushed black pepper to taste
Wala! Your delicious Roasted Greek Eggplant Dip/Salad is ready!
Transfer to serving bowl, garnish with remaining parsley, drizzle of olive oil & sea salt (optional). Serve with sour dough bread slices. Kalí óreksi!
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