Greek Roasted Eggplant Dip (Melitzanosalata)

Greek Roasted Eggplant Dip (Melitzanosalata)
from Salt and Lavender


Ingredients
You need 8 Ingredients
Steps
Showing 3 out of 6 Steps
  1. 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.
  2. Cover a baking sheet in tin foil (for easy clean-up).
  3. Pre-heat oven to 450F. Move rack close to the top of oven.

Salt and Lavender

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