Make Ahead

Roasted Zucchini and Eggplant Spread

August 23, 2015
Photo by inpatskitchen
Author Notes

When we traveled to Detrot's Greektown as a family for dinner, a cold Greek antipasto platter was always in order. It included tarama, skordalia, grape leaves, beets, olives, feta and a wonderful eggplant spread called melitzanosalata. I've recreated it here using zucchini with that eggplant. (Oh yes! and a lot of fresh dill!) —inpatskitchen

  • Makes about 2 1/2 cups
Ingredients
  • 2 medium zucchini (mine were about 7 inches long)
  • 1 small eggplant (about 7 inches long and 4 inches wide at the base)
  • 5 tablespoons extra virgin olive oil (divided)
  • Salt for sprinkling on the vegetables
  • 1/2 cup fresh minced dill weed ( or more if you like dill)
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
In This Recipe
Directions
  1. Peel and cut the zucchini and eggplant into 1 1/2 inch cubes. Place on a rimmed baking sheet, drizzle with 3 tablespoons of the olive oil and sprinkle with a little salt. Toss everything together and roast in a pre heated 400F degree oven for 15 minutes. Remove from the oven and let the vegetables cool to room temperature.
  2. Once cooled, place the vegetables, garlic, lemon juice, 2 tablespoons oil, dill and salt in the bowl of a food processor. Process until smooth. Chill the spread for a couple of hours, taste and add more salt if needed. Serve with pita bread or on slices of a baguette or rustic bread.

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!