Melitzanosalata 

(Greek Eggplant Dip)

This was based on the recipe of Mia Kouppa. I had this on my "to-do" list, and eggplants were on sale at the supermarket recently. I bought two, and decided to roast both in the oven at the same time. The smaller one became this dip.

I used dried Italian herb seasoning, in place of the dried Greek oregano and fresh parsley, as that's what I had. I used lemon juice instead of vinegar, as vinegar in something like this isn't good for me. The most problematic was the garlic included in the recipe; garlic, much of the time, isn't very good for me, so I never cook with it. Normally, I just leave it out, and it's not a problem. However, this time, it seemed an integral part of the dip. Then I thought, Why not roast an onion? So, I wrapped a small onion in foil, and put it on the same baking tray as the eggplants. Part of that onion substituted for the garlic.

I decided to bake the dip, after it was all together. I oiled the dish first, added the dip, then added a thin layer of oil, before putting it on a baking tray at 375 F for 10-20 minutes. (I didn't record the time.) This is what I always do with Hummus, too, whether I make it or buy it at the store. The more cooked things are, the better they are for me. Anyway, I liked this dish, and I liked it even more the next day! There's so much flavor. It's nice to have another eggplant recipe for those times that eggplants are on sale.

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Mia Kouppa Website, Eggplant Dip (Melitzanosalata)