Eggplant (Aubergine) Dip (Melitzanosalata)

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Recipe by Poppy

Spread on warm bread, or use as a dip!

Ingredients Nutrition


  1. Place whole eggplant on oven tray, bake in hot oven about 1 hour or until soft.
  2. Remove eggplant from oven; cool slightly.
  3. Peel eggplant, chop flesh roughly.
  4. Combine eggplant flesh with remaining ingredients in food processor, process until smooth.
  5. Refrigerate mixture several hours or overnight Makes about 2 cups.

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