Piquant Eggplant Spread Melitzanosalata Food

MELITZANOSALATA RECIPE

Melitzanosalata Recipe image

Simple and delicious Greek eggplant dip with smoky eggplant, garlic, parsley, lemon juice and extra virgin olive oil. The perfect appetizer with a bit of warm pita bread or serve it next to grilled meats or even fish.

Provided by Suzy Karadsheh

Number Of Ingredients 10

Ingredients

2 large eggplants
1 to 2 large garlic cloves (minced)
¼ red onion finely chopped (about 1/3 cup, more for garnish)
1 cup chopped fresh parsley (packed, more for garnish)
Kosher salt and black pepper
1/2 tsp each ground cumin and crushed red pepper flakes, more to your liking ( (optional) )
1 lemon (zested and juiced)
¼ cup extra virgin olive oil (more for later )
A few pitted kalamata olives (sliced, for garnish (optional))
Feta cheese (a sprinkle for garnish (optional))

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

MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)

Melitzanosalata Recipe (Greek Eggplant Dip Recipe) image

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

Ingredients

2 large eggplants
4 cloves garlic (peeled and minced)
1/4 cup extra virgin olive oil (plus more for serving)
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Chopped fresh parsley leaves and olives for garnish (optional)

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