Greek Roasted Eggplant Dip Food
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
A creamy, spicy dip to be served with pita bread or crackers, or as a side dish with meat or fish. You could also use it to dip veggies. Adapted from Authentic Greek Recipes blog
Provided by AlaskaPam
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the eggplants and make a few deep cuts in the skin. Put them on a baking sheet and place in a 450F oven for about 1 hour, or until the skin is burned and crispy when you touch it. You want the skin to be burned to give the dip a smoky flavor. Allow the eggplants to cool and cut them open and scoop out the flesh. Discard the large dark seeds.
- Place the flesh in a colander and salt it, and add the lemon juice. Allow the flesh to drain for about one hour. Place the drained flesh in a bowl and mash with a fork. Add the yogurt, garlic and olive oil and stir until it is smooth.
- Enjoy!
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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.
MELITZANOSALATA (GREEK ROASTED EGGPLANT DIP) - ALEKA'S …
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- Cut eggplants in half and place them on a baking sheet. Prick the outside of each with a fork a 6-7 times. Drizzle entire eggplant with olive oil and leave them cut-side down on baking sheet. Cover baking sheet with foil and bake for 45 min-1 hour. (You will know they're ready when you can easily pierce them with a fork). You really can't "overcook" your eggplant for this recipe so don't worry about leaving them in too long.
- When eggplants are cool enough to handle (about 20 minutes) remove skin and chop up with a knife until you have the consistency you prefer. **If you want your dip to be very smooth, you can simply add all of your ingredients to a food processor and blend together.
- If not using a food processor, add your eggplant, parsley, lemon juice and garlic to a large bowl and stir until combined. Season with salt and pepper to your liking! (Eggplant is very bland on its own so don't be afraid to add a good amount of salt!)
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Some melitzanosalata recipes can get pretty complicated, but this one is fairly simple.If you're a devoted fan of the traditional, you can go the extra step and cook the eggplant over a wood fire or add wood chips to a charcoal grill. Either will result in that deep, smoky taste.
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