The Greek version of the roasted eggplant dip is called melitzanosalata.
Even though salata means salad, when the word is attached to another word, it is known as a spread or dip.
2 large eggplants
1 red pepper
1 medium onion minced
4 cloves garlic, peeled and minced
1/4 cup extra virgin olive oil, plus more for serving
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Chopped fresh parsley leaves and olives for garnish (optional)
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