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
GREEK EGGPLANT DIP/SPREAD "MELITZANOSALATA"
The eggplant dip/spread "Melitzanosalata" is a simple but tasty summer appetizer "meze" It is also consumed during Lent. For those not fasting can add some feta cheese. You'll notice the difference. Although eggplant is not a vegetable I like, this is the only way I enjoy it. This recipe was given to me by my grandmother and she got it from a nun's monastery many years ago. The picture is what was left from Easter Holy week. When I make again I'll post a better one. Hope you enjoy it as much as we do.
Provided by Maria * @WWCook1
Categories Vegetable Appetizers
Number Of Ingredients 8
Steps:
- Wash & pat dry the eggplants. With a fork pierce a few holes all over., wrap each eggplant in aluminum foil and place them under oven grill, on high heat for about 50 minutes or until soft & charred. This could also be done on a gas grill but will need less time to cook. (I personally prefer the gas cause it gives a stronger smoky flavor) When ready pierce again to check if done. If softened they are done. Set aside for a while to cool.
- Scoop out the flesh & discard the skin. Place the eggplant flesh & seeds in a colander & lightly squeeze to remove as much liquid. as you can. You don't need a lot of moisture.
- With a fork mash the eggplant, but not completely. and set aside in a bowl. Wash, pat dry & dice tomatoes. Discard tomato liquids or save for another use. (I freeze it) Add diced tomato to eggplant. Then add minced garlic and chopped parsley.
- Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
- Cover and refrigerate for at least one hour or overnight before serving. To serve, garnish with some chopped parsley & drizzle with some olive oil. Enjoy with pita chips or crusty bread like a bruschetta. It could also be served as a side dish to any barbeque cookout. Tip: I sometimes add red bell pepper for crunchiness and to add color. KALI OREXI
MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)
Make and share this Melitzanosalata (Greek Eggplant (Aubergine) Spread) recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
- allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
- Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
- Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
- Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.
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- To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
- For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
- Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
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