I wanted to put a healthier spin on the classic Greek skordalia and update it a bit. So instead of the starchy base like bread or potatoes, I’m using avocado for this recipe. Avocados are nutrient dense and full of healthy fats. They also whip up perfectly with garlic, extra virgin olive oil, and lemon that are the backbone of this recipe.
Is there anything an eggplant can’t do? I’m in love with the vegetable simply grilled with a little olive oil and salt, stuffed with tomatoes and onions, or finessed with red sauce and cheese in eggplant parmesan, but my absolute favorite way to eat it is in this simple Greek dip: Melitzanosalata.