Melitzanosalata Greek Eggplant Aubergine Spread 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
GREEK SMOKED AUBERGINE DIP RECIPE (MELITZANOSALATA)
Try this delicious Greek smoked aubergine side dish! Are you having a BBQ? Why not prepare this easy and quick summery side...
Provided by Vasiliki
Categories Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C or 392F
- Wash the aubergine ( eggplant) under running water and dry it with a towel. Pierce the aubergine a few times with a toothpick once dry.
- Place the aubergine (eggplant) on a baking tray and roast it at 180C-200C or 356-392F for 30-40 minutes. Check at regular intervals if the aubergine is ready. Note that cooking time will depend on the size of the aubergine.
- When the aubergine is ready, remove it from the oven. Slice it along the long axis so that the flesh is visible. The flesh will be soft and juicy.
- Dice the tomato and chop the garlic finely.
- Crumble the Feta cheese and sprinkle it along with tomato, garlic and thyme on the aubergine.
- Finally drizzle with olive oil and vinegar.
MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)
Make and share this Melitzanosalata (Greek Eggplant (Aubergine) Spread) recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
- allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
- Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
- Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
- Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.
PIQUANT EGGPLANT SPREAD (MELITZANOSALATA)
This recipe comes from a "Cooking Class" section of an April 1987 issue of Bon Appetit. The title was Greek Menus the Easy Way and featured recipes by chef Sofi Lazaridis. This is delicious as a spread on pita bread or pita crisps. Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Spreads
Time 1h
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Using fork, pierce eggplants all over.
- Bake until soft, about 40 minutes;cool.
- Peel eggplants and transfer to bowl; mash well.
- Stir in next 6 ingredients; season to taste with salt and pepper.
- Cover mixture and refrigerate until well chilled.
- (Can be prepared 1 day ahead.).
Nutrition Facts : Calories 517.8, Fat 46.1, SaturatedFat 6.4, Cholesterol 1.5, Sodium 88.8, Carbohydrate 27.8, Fiber 15.2, Sugar 10.8, Protein 4.9
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MELITZANOSALATA RECIPE (TRADITIONAL GREEK EGGPLANT DIP)
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4.8/5 (662)Total Time 1 hr 10 minsCategory DipsCalories 201 per serving
From mygreekdish.com
4.8/5 (662)Total Time 1 hr 10 minsCategory DipsCalories 201 per serving
- 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.
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GREEK EGGPLANT DIP | MELITZANOSALATA RECIPE - LEMON & OLIVES
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MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP) - SOUVLAKI MACHINE
Roast the eggplant over open fire. If you want the authentic, smoky taste of melitzanosalata, you’ll want to cook your eggplant over high heat on a gas burner or grill. You can also put the whole eggplant under the broiler. This will take anywhere from 10 to 20 minutes, and you’ll want to use a pair of tongs to help you turn the eggplant ...
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MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP) - UNICORNS IN THE …
2019-10-31 Discard the liquid and transfer the mashed eggplant to a bowl. Mix: Grate the onion and squeeze it to discard the liquid. Add the grated onion to the eggplant with minced garlic, parsley, olive oil, lemon juice, salt and pepper. Mix well and refrigerate for 30 minutes. Serve melitzanosalata cold with some pita bread.
From unicornsinthekitchen.com
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GREEK EGGPLANT DIP - MELITZANOSALATA - OLIVE TOMATO
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From olivetomato.com
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GREEK EGGPLANT DIP (MELITZANOSALATA)
Melitzanosalata is a Greek aubergine dip. Together with tzatziki and tirokafteri it is part of the meze, a selection of spreadable appetizers widely used for aperitifs. Simple and quick recipe to prepare: baked aubergines, Greek yogurt, parsley, garlic and oil, and roasted bell pepper all blended together until a thick and homogeneous cream is obtained. Ideal to be served as an …
From lesartichokes.com
From lesartichokes.com
AUBERGINE SALAD, MELITZANOSALATA - EAT YOURSELF GREEK
2016-07-23 Warp in foil and place in the grill on 200 C for 35-40 minutes. If you using BBQ, pierce to check for softness, cooking time depends on how strong your fire is. Once done, set aside to cool for a bit, unwrap them and let the juices ran. Run a cut along the aubergine and scoop out the flesh using a fork.
From eatyourselfgreek.com
From eatyourselfgreek.com
GREEK EGGPLANT DIP - MELITZANOSALATA - CHOP CHOP YUMS
2021-06-24 Drain the aubergine well. Eggplants can have a lot of water in them. After baking or roasting, drain it in a colander over a bowl and leave for few minutes. Press the eggplant at the end to get additional excess liquid away. Chill the Greek Eggplant Dip before serving. Thirty minutes in the fridge will allow the flavours to mix.
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GREEK EGGPLANT DIP (MELITZANOSALATA) | OLIVE & MANGO
2021-08-21 Place Eggplant, garlic, olive oil, lemon juice, onion, salt & pepper, in a food processor and process until smooth. Add the parsley and pulse a few times to combine. Chill for 15 min to 1 hour top with a drizzle of olive oil on top, a sprinkling of paprika, some olives, and serve with veggies or crackers.
From oliveandmango.com
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MELITZANOSALATA RECIPE TRADITIONAL GREEK EGGPLANT DIP - ALL …
Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread.
From therecipes.info
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MELITZANOSALATA - A GREEK EGGPLANT DIP | GREEDY GOURMET
2020-09-15 If you don’t have a gas range, you can cook them under the broiler/grill. Preheat the latter first then cook on a high setting for 20-30 minutes, turning frequently, until completely cooked through. The bigger the eggplant, the longer it will take to cook. You want the flesh to give way upon touch.
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melitzanosalata (greek eggplant dip) 4.4 (319) thewanderlustkitchen.com. Recipe Saved. Finish. Your Recipes. Print. Recipe Saved. Finish. Your Recipes . Prep Time: 30 minutes Cook Time: 1 hours Total: 1 hours, 30 minutes Servings: 3 Author: The Wanderlust Kitchen. eggplant dip melitzanosalata eggplant dip recipe greek eggplant dip roasted eggplant dip. …
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MELITZANOSALATA - GREEK EGGPLANT DIP - HINT OF HEALTHY
2020-07-22 Instructions. To make this easy Greek eggplant dip, start by preheating your oven to 390 °F / 200 °C. Pierce the skin of two eggplants with a fork on multiple places, then roast them in the oven for about 1 hour. Allow the roasted eggplants to cool down, slice them in half and use a spoon to scrape out the flesh.
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