Every year we make an annual trip to Florida to stay in Pompano Beach. It’s a tradition my husband and I have done for as long as I can remember. Before we even arrive, we have a huge discussion about which one of our favorite restaurants we’ll go to first. The most delicious authentic Greek restaurant in town usually wins as our first stop (this year we actually hit it up two nights in a row – that’s how we roll!)
Most Greek entrees are not plant-based friendly, but they do have a handful of appetizers which are, and we order every single veggie appetizer, and dig in! Other patrons must get a kick out of watching us, as the food doesn’t last very long. It can turn into a rock paper scissors competition for the last bite or we end up just ordering more. It’s a vacation and we deserve to be a tiny bit glutenous, right? Please say, yes!
It’s the kind of food that leaves you thinking about it all all year round, and since we only go once a year, I wanted to master some of these dishes so we could eat them at home whenever we want. I’ve also “veganized” them, so they may not be ‘authentic’, but they definitely don’t skimp on flavour!
First I want to share with you the Eggplant Dip (Melitzanosalata).
Right now in our backyard we have lots of eggplant growing and I’m always looking for new recipes which include them. This is a recipe for an eggplant dip! It’s so yummy and has a beautiful roasted flavour. You can literally use this spread on anything you wish, but it works so well as an appetizer, spread alongside a pita or baguette.
Eggplant Dip (Melitzanosalata)
Ingredients:
1/4 cup of olive oil
1/4 cup of water (more if needed)
Juice of one lemon
3 cloves of garlic
1/2 cup of fresh parsley
1 large eggplant roasted
Sea salt to taste
Instructions:
- Prick the eggplant with a fork and bake at 350°F for one hour.
- When the eggplant looks burnt on the outside its ready to be taken out. Let the eggplant cool and then slice down the center. The insides will be soft and with a spoon scoop out (including seeds) into your food processor.
- Add the rest of the ingredients in with the eggplant and blend until it becomes soft.
Voila!
Want another one of my Greek inspired recipes? Check out my Greek Salad Recipe. It’s so yummy!
At The Naked Label we absolutely LOVE Karlie and Natasha! They are two sisters who have a business called Lettuce Change. They are inspirational, kind, and a wealth of knowledge. We are so excited to be able to share their delicious recipes with you!
In the comment section below let us know what memories come to mind when you think of the best food you have had while travelling. If you give this recipe a try definitely let us know what you thought! Also, please help us spread the word by sharing this healthy recipe with your friends using the social links below.
