MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 442 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 12 g
FRUGAL GOURMET'S MELITZANOSALATA
Make and share this Frugal Gourmet's Melitzanosalata recipe from Food.com.
Provided by Queen Dana
Categories Spreads
Time 45m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Brush a backing pan with I tablespoon olive oil. Slice the eggplant.
- in half, the long way, and place it, cut side down, on the oiled.
- baking pan. Bake 375º for 45 minutes, or until soft.
- Cut the eggplant, including the skin, into small pieces, and.
- place in a blender. Add 3 tablespoons olive oil, the vinegar, lemon.
- juice, parsley, and garlic. Blend until smooth.
- Add the yogurt, cream cheese, and bread crumbs. Blend.
- again, and add salt and pepper. Refrigerate overnight.
- Use as a dip with bread, crackers, fingers, etc.
Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.9, Sodium 80.2, Carbohydrate 9, Fiber 2.8, Sugar 4, Protein 3.6
MELITZANOSALATA
Provided by Food Network
Time 16h25m
Yield 3 cups
Number Of Ingredients 13
Steps:
- To prepare yogurt: Line a colander or strainer with cheese cloth and set over a bowl. Bowl should support strainer without touching the bottom of the bowl. Put yogurt in the strainer and let drain overnight. Discard liquid and use strained yogurt according to recipe.
- Prepare a grill or broiler or heat an oven to 375 degrees F.
- Pierce eggplant with a fork. In an oven broiler or on a hot grill, cook eggplant, turning frequently to prevent burning, until skin becomes black and eggplant is soft, about 10 to 15 minutes. Remove eggplant from heat and cool on a wire rack over a baking sheet to catch juices. Eggplants may be baked for 45 minutes for similar results. When eggplant is cooled, peel off skin and coarsely chop. With paddle attachment in an electric mixer, add eggplant, tomatoes, onion and garlic, and mix on medium speed about 1 minute. Stop machine and add yogurt. Continue to mix at medium speed for another minute. With mixer running, slowly add vinegar and lemon juice. Continue mixing while slowly adding olive oil. Thin mixture with seltzer as needed until eggplant salad is the consistency of a loose paste. Add parsley, oregano, and salt and pepper to taste. Refrigerate overnight and serve.
- *method below.
MELITZANOSALATA RECIPE
Steps:
- Keep the eggplant whole and pierce with a fork in a few places.
- Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
- Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
- Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
- At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
- Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.
Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving
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- Place each eggplant on a gas hob and turn a quarter every 5 minutes. The process should take 20-30 minutes in order for the eggplants to be completely charred all over and completely cooked through. They will have a “collapsed” appearance.
- Remove from the heat and set aside to completely cool down. Once cool enough to handle, peel off all the blackened skin until you’re left with just the flesh. (You might need to rinse off the last black bits under running water. Pat dry with a paper towel afterwards.)
- Add all the cooked eggplants and give it a quick blitz. It’s up to you how chunky or smooth you like your dips.
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