The Real Melitzanosalata Food

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.

MELITZANOSALATA

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.

FRUGAL GOURMET'S MELITZANOSALATA

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.

THE REAL MELITZANOSALATA

Steps:

• Preheat the oven to 350°F.
• Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
• Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
• Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
• With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
• Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
• To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.