Greek Grilled Eggplant Spread (Melitzanosalata) Recipe

Name: Greek Grilled Eggplant Spread (Melitzanosalata)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 3 large purple eggplants; 1 clove garlic, minced (1 ½ tsp.); 1&frasl;2 red onion, diced (1&frasl;2 cup); 3 tbsp. olive oil; 1&frasl;4 cup lemon juice; 3 tbsp. red wine vinegar; Salt, to taste; Parsley, for garnish

Ingredients

3 large purple eggplants
1 clove garlic, minced (1 ½ tsp.)
1⁄2 red onion, diced (1⁄2 cup)
3 tbsp. olive oil
1⁄4 cup lemon juice
3 tbsp. red wine vinegar
Salt, to taste
Parsley, for garnish

	PREP TIME 30m	COOK TIME 1h	TOTAL TIME 1h30m
YIELD 4 servings

Instructions

Preheat the oven to 400°.
Using a fork, pierce the eggplants all over and place them on a clean baking sheet. Transfer to the oven and bake until completely soft and the skins have browned, about 45 minutes.
Meanwhile, in a medium bowl, add the garlic, onion, olive oil, lemon juice, and vinegar. Stir to combine.
Transfer the eggplants to a clean cutting board. Using a spoon, scoop out the flesh and discard the skin. Chop the eggplants and transfer to the bowl with the olive oil mixture. Stir to combine. Season with salt, and serve garnished with chopped parsley.

Dinner