Greek Roasted Eggplant Dip (Melitzanosalata)

Greek Roasted Eggplant Dip (Melitzanosalata)
from Salt and Lavender

You need 8 Ingredients
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

Salt and Lavender is all about recipes that are mostly made from scratch but are still easy to prepare...

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