The BEST Roasted Eggplant dip ( Melitzanosalata )Recipe 🍆🍆🍆

Melitzanosalata – Eggplant Dip
This traditional eggplant dip is typically served as a mezze before a meal or as part of a light snack. I serve it with grilled pita or baked pita chips. It’s very easy to make and is perfect for outdoor parties at summer!
Makes about 6-8 servings
2 large eggplants
1 red pepper
3-4 garlic cloves
¼ cup olive oil
½ bunch of fresh parsley, finely chopped
2 scallions, finely chopped
1 teaspoon red wine vinegar
1 teaspoon salt
½ teaspoon cracked black pepper
Grilled pita for serving
Bring a grill to high heat and place the eggplant and red pepper directly on top of the grate over the heat.
Allow the vegetables to cook completely, about 8 minutes per side, turning the vegetables as needed so they are evenly cooked. The eggplant should be totally soft and it’s okay if it bursts. The red pepper should also be black on the outside and completely soft. When they are finished cooking use tongs to transfer them to a large bowl and allow them to cool.
Add the olive oil and garlic to a food processor and finely chop the garlic.
Set a fine mesh strainer over a mixing bowl. Carefully peel the charred skin off the eggplant and add the cooked interior to the fine mesh sieve. Let it sit there as the water drains off the eggplant completely. Use your hands to press the eggplant down to make sure all the water is drained out. You want to drain out as much as possible.
Peel the charred skin off the red pepper and discard. Finely chop the red pepper.
Set the drained eggplant on a chopping board and give it a fine chop. Add it to a serving bowl. Stir in the garlic olive oil, parsley, scallions, and chopped red pepper. Then stir in the vinegar, salt, and black pepper. Mix until everything is smooth and well incorporated.
Serve the dip with grilled pita wedges and enjoy!