Melitzanosalata Recipe

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Greek Eggplant Dip Melitzanosalata

• 1 tbsp red wine vinegar
• 2 tbsps fresh lemon juice
• 3 garlic cloves, sliced
• 2 (1 1/2-oz) slices white bread
• 3/4 c sliced onion
• 4 (6-inch) whole wheat pitas, each cut into 8 wedges
• 3/4 c sliced plum tomato
• 1/2 c fresh parsley leaves
• 1/4 tsp salt
• 1 (1 1/4-lb) eggplant
• 2 tsps sliced fresh parsley
• 2 tbsps olive oil

• Step #1 Preheat oven to 350°.
• Step #2 Pierce eggplant several times with a fork; place on a foil wrap-lined baking sheet.
• Step #3 Bake at 350° for 1 hr or until tender; cool slightly.
• Step #4 Carefully remove pulp; discard peels.
• Step #5 Place bread slices in a food processor/blender; pulse 10 times or until coarse crumbs measure 2 c.
• Step #6 Place eggplant pulp, breadcrumbs, onion, & next 7 ingredients (through garlic) in a food processor/blender; process until smooth.
• Step #7 Spoon eggplant mixture into a serving bowl.
• Step #8 Sprinkle top evenly with sliced fresh parsley.
• Step #9 Serve with pita wedges.
• Enjoy the Melitzanosalata recipe

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Side Dishes / Misc

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