Piquant Eggplant Spread Melitzanosalata Recipes

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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

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

MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)



Melitzanosalata (Greek Eggplant (Aubergine) Spread) image

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

3 -4 flask eggplants (the common kind found everywhere)
1 small grated onion
1 -2 garlic clove, crushed
1 1/2 tablespoons tahini
1/2 cup olive oil
1 -2 tablespoon red wine vinegar
3 -5 drops liquid smoke (optional)
salt and pepper

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.

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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.

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