Greek Eggplant Dip Recipes
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
ROASTED-EGGPLANT DIP WITH GREEK YOGURT
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
- Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.
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!
GREEK EGGPLANT DIP
Make and share this Greek Eggplant Dip recipe from Food.com.
Provided by Bugeah
Categories Vegetable
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F Line a rimmed baking sheet with foil. Cut a slit on 2 sides of each eggplant and place on baking sheet. Bake until eggplant is tender when pierced with a knife and skin has wrinkled, 45-60 minutes.
- When eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin. Place pulp in a blender with garlic, tomatoes, parsley, basil, olive oil and vinegar and blend at low speed until mostly smooth and thick. Season with salt and pepper.
- Cover and refrigerate dip until ready to use. Taste and adjust seasoning. Serve with pita wedges and sliced bell peppers, if desired.
Nutrition Facts : Calories 126, Fat 11.1, SaturatedFat 1.5, Sodium 4.6, Carbohydrate 7, Fiber 3.6, Sugar 3.1, Protein 1.3
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MELITZANOSALATA (GREEK EGGPLANT DIP) - EATING EUROPEAN
2018-10-01 Melitzanosalata is a Greek Eggplant Dip that is made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has …
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- Puncture the eggplants with the fork all over. Place eggplants on baking sheet sprayed with cooking spray or brushed with olive oil;
- In the meantime, place garlic, olive oil, lemon juice, vinegar, a pinch of salt & pepper in a food processor and process until smooth;
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- Using a knife, give a few pricks to the eggplants on each side. Place a pan with water at the bottom of the oven. Place eggplants on the ovens rack and roast until they start to cave in and their skin starts to harden and look burned. It usually takes about 1 hour depending on the size of the eggplants.
- Place eggplants on a cooling rack with a pan at the bottom (you may use the same pan with water), and let them cool down until they reach room temperature.
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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 EGGPLANT DIP (TIPS & RECIPE) | THE …
2020-09-02 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 …
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2018-04-14 How to make eggplant dip. Step 1: Add roasted, peeled, eggplant to food processor. Step 2: Add olive oil, lemon juice, garlic, salt, and pepper. Step 3: Pulse until it's well-blended. Step 4: Store in an airtight container and chill. …
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2021-10-20 Melitzanosalata or Greek Eggplant Dip, is a simple yet vegan and delicious dish of roasted eggplant, garlic, vinegar and oil. This is a perfect appetizer with pita or bread. It can also be served next to grilled meat or fish. (Photo) Melitzanosalata comes from two words: melitzana, which means eggplant and salata, which means salad. The star ...
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Preheat oven to 375°F. Line a rimmed baking sheet with foil. Cut a slit on 2 sides of each eggplant and place on baking sheet. Bake until eggplant is tender when pierced with a knife and skin is wrinkled. Step 2 When eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin.
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2015-08-05 Pre-heat oven to 450F. Move rack close to the top of oven. Cover a baking sheet in tin foil (for easy clean-up). Poke holes all over the eggplant (s) so you don't have to clean up exploded eggplant from the oven (I've done this). Place the eggplant (s) on a baking sheet and bake for about 30 minutes, turning half way through.
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How to cook eggplant papoutsakia? Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper.
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Alternatively, place under the broiler for 10-15 min, or until soft (and turns black). Remove and let cool. Remove outer skin (black part) by hand, should come off easy. Cut the eggplants into pieces. Place in a large bowl and add parsley and garlic. Mix in the lemon juice and olive oil and crush eggplants with a fork.
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Go To Recipe. 8. Melitzanosalata (Greek Eggplant) Dip. Melitzanosalata is also known as Greek eggplant dip and is a simply delicious vegan dip made of garlic, lemon juice, oil, and – of course – roasted eggplant. It is delicious when spread on toasted bread, and is a great addition to a Greek mezze party.
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ROASTED EGGPLANT YOGURT DIP - MOUTABAL - TORI AVEY
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2021-01-24 2 Eggplants 14 Garlic Cloves ¼ Cup Extra Virgin Olive Oil 1 Lemon juiced 1.75 OZ Feta or ⅓ Cup 1 TSP Salt Instructions Pre-heat the oven to 425ºF. Smash the garlic cloves to remove the skin and make sure they are thin enough to stuff into the eggplant.
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GREEK STUFFED EGGPLANT RECIPE | EATINGWELL
Step 2. Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside. Step 3. Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil.
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From eatingwell.com
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