lunch · vegan · vegetarian · dairy-free · gluten-free
Melitzanosalata
Greek smoky roasted eggplant dip with garlic, olive oil, vinegar, parsley and walnuts.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Oven.
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Method
-
1
Char eggplants over a flame or roast at 230°C (450°F) until collapsed, 40 minutes.
-
2
Scoop flesh and drain 15 minutes; chop.
-
3
Mix with garlic, oil, vinegar, onion and parsley.
-
4
Season and fold in walnuts.
-
5
Serve with bread and olives.
