melitzanosalata

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!

Melitzanosalata (Greek Eggplant Dip)

eggplants

garlic,

extra virgin olive oil,

lemon juice

salt

pepper

parsley leaves and olives

Preheat the oven to 400 degrees Fahrenheit. Place...

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...

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...

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.

https://mediavine-res.cloudinary.com/video/upload/c54euz0aqviaa1kzmao7.mp4

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!

Melitzanosalata, or Greek Eggplant Dip

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.

Melitzanosalata Recipe

garlic

red onion finely chopped (about 1/3 cup, more for garnish)

parsley

Kosher salt and black pepper

tsp each ground cumin and crushed red pepper flakes, more to your liking

lemon

extra virgin olive oil (more for later)

kalamata olives (sliced, for garnish (optional))

Feta cheese (a sprinkle for garnish (optional))

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.

Capture the essence of Greek cooking with this traditional Greek melitzanosalata (eggplant dip) recipe. This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with only three very simple, straightforward steps to follow.

Melitzanosalata recipe (Traditional Greek Eggplant dip)

large purple eggplants

red onion

garlic, crushed

ml olive oil (1/2 cup)

sea salt and pepper

fresh parsley, chopped

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.

Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!

Melitzanosalata is a Greek eggplant dip that&#x27;s made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita.&nbsp;

Melitzanosalata Recipe (Greek Eggplant Dip)

Italian eggplants (about 1 1/2 lb)

white onion

garlic (minced)

olive oil

tsp salt

tsp black pepper

Wash and dry the eggplant.

Turn on the gas range to medium high heat.

Place the eggplant on the range and char on one side until the skin is burned and the flesh starts getting soft.

Turn and char on the other sides until the skin is burned on all sides, the eggplant is cooked and the flesh is completely soft. This would take about 20 to 30 minutes.

Place the eggplants in a bowl and let them cool a bit. Open them up using a knife and scoop out the flesh into a strainer placed on a bowl.

Squeeze the eggplant in the strainer and let it sit for 30 minutes so it releases liquid.

Meanwhile, grate the onion and squeeze it hard. Discard the excess liquid.

Transfer the eggplant from the strainer to a bowl and discard the liquid from the eggplant.

To the eggplant, add grated onion, minced garlic, chopped parsley, olive oil, lemon juice, salt and pepper. Mix well.

Cover the bowl with a plastic wrap and refrigerate for 30 minutes.

Serve cold with pita or crusty bread.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1572539464/voquezg9vxpfeeju2wip.mp4

Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita.

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Top 4 melitzanosalata recipes from across the web

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Melitzanosalata (Greek Eggplant Dip...

Melitzanosalata Recipe

Melitzanosalata recipe (Traditional...

Melitzanosalata Recipe (Greek Eggpl...

The most viewed melitzanosalata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine