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Melitzana
A Greek dish of roasted vegetables with eggplant, tomatoes, and feta cheese that's part salad, part dip. Perfect as an aromatic appetizer served with pita bread.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Roast your vegetables in the oven or air fryer: prick the eggplant with a fork, score the tomatoes with an X, brush lightly with olive oil, season with salt, wrap in foil, and roast for 40 minutes.
Transfer the roasted vegetables to a plastic bag, seal it up, and let them steam for 15 minutes. Then peel off the skin and finely chop everything—mash the garlic with a fork.
Finely dice the red onion, chop up the parsley and mint, and cut the olives into quarters.
Toss all the vegetables and herbs together, season with spices and salt, add olive oil and lemon juice, and mix it all through.
Toast the pita bread on a dry skillet over medium heat until it's golden on both sides.
Spoon the vegetable mixture onto a plate, crumble some feta cheese over the top, and serve alongside the warm pita.
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