Melitzanosalata - Greek Aubergine Dip

Nov 28

Enjoy Melitzanosalata, a simple red pepper and aubergine dip bursting with flavour! Mixed with a vinegary, garlicky dressing and topped with spring onions and parsley, this delicious appetiser is perfect for dipping with pita or fresh veggies.

Ingredients

2 aubergines
1 red pepper
30ml olive oil
30ml white wine vinegar
3 garlic cloves
Salt to taste
2 spring onions
A handful of fresh parsley

60 minutes to cook | Serves 2

Method

Preheat the oven to 180 degrees Celsius fan. Pierce the aubergines with a fork and place on a baking tray and bake for 40-50 minutes until they’ve softened and charred. About halfway through the cooking time, add the red pepper to roast too.
Place the veggies in a bowl and cover with cling film. Leave them to cool for half an hour, as this makes it easier to peel the skin.
Meanwhile, prep the dressing by blitzing together the olive oil, vinegar, garlic and salt.
Remove the skin from the aubergines and pepper and chop finely, then add to a bowl along with the dressing. Mix until well combined.
Garnish with spring onion and parsley.

Watch how to make it

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