Katsogiannos’s Grilled Eggplant Dip with Roasted Red Peppers

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From “Athens: Food, Stories, Love” — Pre-order on Amazon. This smoky, creamy grilled eggplant dip with roasted red peppers is a beloved dish from the legendary Katsogiannos Taverna in Athens. A classic Greek meze, it’s perfect for summer gatherings or as a flavorful spread. This recipe is featured in my new book, “Athens: Food, Stories, Love.” Pre-order now for more authentic Greek recipes and culinary stories!

Course appetizers, meze

Cuisine Greek

Keyword Athens cookbook, Athens taverna recipes, Greek appetizers, Greek eggplant dip, Greek vegan recipes, Mediterranean meze, melitzanosalata, roasted red pepper dip

PREP TIME 15 minutes

COOK TIME 35 minutes

SERVES 4 cups

Ingredients

4 medium eggplants
2 red bell or Florina peppers
1 garlic clove minced
4 –6 tablespoons extra-virgin Greek olive oil
½ cup finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper to taste

Instructions

Preheat grill or broiler to high. Puncture eggplants with a fork in several places.
Grill or broil eggplants and peppers until charred and soft (25–35 minutes for eggplants, 20 minutes for peppers), turning for even charring. Transfer to a bowl, cover, and let steam to loosen skins.
Split eggplants, scoop out flesh, and drain in a colander for 1 hour. Peel, seed, and finely chop peppers.
Finely chop drained eggplant pulp. In a bowl, combine with chopped peppers and juices. Stir in 4 tablespoons olive oil, garlic, parsley, salt, and pepper. Add more olive oil for a silkier texture if desired.
Serve as a dip or spread.