Melitzanosalata Agioritiki (Athenian Eggplant Salad)

Ingredients and Weight: - 2 large eggplants (about 2 pounds), peeled and cubed - 1/2 cup extra virgin olive oil - 1/4 cup chopped red onion - 1/4 cup chopped parsley - 3 tablespoons chopped fresh mint - 2 tablespoons lemon juice - 1 teaspoon ground cumin - Salt and pepper to taste

Preparation Time: 20 minutes Cooking Time: 30-40 minutes Difficulty Level: 2 (easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Toss eggplant cubes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 30-40 minutes, or until tender and slightly caramelized.
3. Allow eggplant to cool slightly, then transfer to a food processor or bowl.
4. Add remaining olive oil, red onion, parsley, mint, lemon juice, cumin, salt, and pepper. Process until smooth and creamy.
5. Adjust seasonings to taste and refrigerate for at least 30 minutes before serving.

Nutritional Information: - Calories: 120 per serving (1/8 of recipe) - Protein: 2 grams - Carbohydrates: 13 grams - Fat: 9 grams

Dish Characteristics: - Creamy and velvety texture - Savory and slightly tangy flavor - Fresh and herbaceous aromas - Perfect as a dip for vegetables, crackers, or pita bread - Can be used as a sandwich spread or salad dressing

User Comments: - "This eggplant salad is delicious and so easy to make!" - "The roasted eggplant gives it a smoky flavor that really stands out." - "I love the freshness of the mint and parsley in this salad." - "This is the perfect appetizer or side dish for any occasion." - "I've tried other eggplant salads before, but this one is definitely my favorite."

Special Precautions and Tips: - For a smokier flavor, char the eggplant directly over an open flame before peeling and cubing. - If you don't have a food processor, you can mash the eggplant with a fork or potato masher. - Serve with a drizzle of extra virgin olive oil and a sprinkle of chopped parsley for garnish.