Greek Roasted Eggplant Dip (Melitzanosalata)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon dried oregano
- 1/2 cup extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 large or 2 smaller eggplants
- 4 teaspoons red wine vinegar
- 2-3 cloves minced/crushed garlic
- 1 teaspoon smoky seasoning* (optional)
- salt and pepper to taste (i like to be generous wi
- Carbohydrate 0.342941304332703 g
- Cholesterol 0 mg
- Fat 12.9128125108845 g
- Fiber 0.0534999989607257 g
- Protein 0.020242499978 g
- Saturated Fat 1.78455700150045 g
- Serving Size 1 1 Serving (18g)
- Sodium 0.779114540304028 mg
- Sugar 0.289441305371977 g
- Trans Fat 0.351444500291928 g
- Calories 116 calories
Pre-heat oven to 450F. Move rack close to the top of oven.Cover a baking sheet in tin foil (for easy clean-up).Poke holes all over the eggplant(s) so you don't have to clean up exploded eggplant from the oven (I've done this). Place the eggplant(s) on a baking sheet and bake for about 30 minutes, turning half way through.Measure out olive oil. For ease of clean-up I simply add all the other ingredients into the measuring cup after I put the oil in there.Once the eggplant(s) is done, I let it cool for at least 15-20 minutes on the baking sheet. You will notice that some of the bitter liquid will seep out. This is a good thing. Once it has cooled enough, I peel it by hand and roughly chop it. Discard the skins.Add eggplant and oil mixture to blender. Blend until smooth. Transfer info bowl and refrigerate for at least an hour before serving.
