Melitzanosalata (Greek Eggplant Dip)

About a month ago, VanderCook had a guest clinician come in to work our jazz band.  After the clinic, our jazz director and I went to dinner with the clinician, his wife and their adorable son in Greek Town.  One of the appetizers we had was this eggplant dip that you put on crusty bread.  It was FABULOUS!  I love the Greeks and their obsession with big flavor.  Of course, I had to try making it.

The problem is that I don’t really remember the exact taste, so I guess we’re going to have to go back!  Regardless, this dip is great.  Make sure you use a crusty bread (post for one coming soon).


  • 2 big eggplants
  • 3 cloves garlic, crushed
  • 3 T. lemon juice
  • 1/3 c. olive oil
  • 1/2 c. fresh Italian parsley, roughly chopped
  • 1 tsp. lemon pepper
  • salt to taste

Fork eggplant all over and bake at 400 degrees for 45 minutes.  Let cool, remove skin, and chop roughly.  Add oil, lemon juice and seasonings to blender (set on chop).  While pulsing, slowly add eggplant and then parsley.  Chill before serving.


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