Eggplant and Parsley Dip Melintzanosalata
Ingredients
- 2 lb. eggplant (about 2 large eggplants)
- 1⁄2 cup extra-virgin olive oil
- 1 green bell pepper, cored and roughly chopped
- 1 jalapeño, stemmed, seeded, and roughly chopped
- 1 cup flat-leaf parsley leaves
- 2 tbsp. red wine vinegar
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- Toasted pita, for serving
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