Eggplant and Parsley Dip (Melintzanosalata)
Chiles lend heat to this smoky grilled eggplant dip from Kea, Greece.
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Cooking tools:
- Food processor
- Grill
- Skillet
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pepper mill
- Tongs
- Spoon
- Stove
- Refrigerator
- Plate
Ingredients
- 2 lb. eggplant (about 2 large eggplants)
- 1⁄2 cup extra-virgin olive oil
- 1 green bell pepper, cored and roughly chopped
- 1 jalapeño, stemmed, seeded, and roughly chopped
- 1 cup flat-leaf parsley leaves
- 2 tbsp. red wine vinegar
- 3 cloves garlic, minced
- Kosher salt
- freshly ground black pepper
- Toasted pita, for serving
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