Popular
Latest From the Show
How To Make Roasted Eggplant Dip (Melitzanosalata) | Rachael Ray
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
When it's too cold to grill eggplant, Rach uses her oven for a roasted version of this traditional Greek dip.
Rach's Pro Tip: Buy heavy and very firm eggplants with green tops—spongy eggplants with darkened tops are not fresh or have gotten too cold and will be discolored inside and bitter.
This delicious dip pairs perfectly with her Greek-Style Shrimp Scampi with Ouzo, Lemon-Garlic Rice Pilaf with Toasted Pine Nuts, and Greek Salad.
Ingredients
- 2 large eggplants
- Salt and pepper
- 2 large cloves garlic, minced or grated
- ½ small red onion, minced or finely chopped (about ¼ cup)
- About ¼ cup lemon juice
- About ¼ cup extra-virgin olive oil (EVOO)
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- ½ cup fresh parsley and mint combined, finely chopped
- Pita or warm bread, torn, to serve
Yield
Serves: 4 to 6
Preparation
Preheat oven to 425˚F.
Prick the skin of the eggplants in a few places on one side and place pierced-side-up on parchment-lined baking tray. Roast 45 minutes to 1 hour until charred and soft, cool to handle, remove skins and drain in strainer a few minutes. Transfer the eggplant to a bowl and season with salt and pepper and mash up a bit, shred with fork.
Place garlic and onions in medium bowl and add the lemon juice, EVOO, oregano, red pepper flakes, cumin, and half the parsley and mint. Whisk up dressing, add to eggplant, then transfer to serving dish and top with remaining mint and parsley. Serve with warm bread or thin pita for dipping.