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.
Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving
MELITZANOSALATA
Provided by Food Network
Time 16h25m
Yield 3 cups
Number Of Ingredients 13
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
Make and share this Frugal Gourmet's Melitzanosalata recipe from Food.com.
Provided by Queen Dana
Categories Spreads
Time 45m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.9, Sodium 80.2, Carbohydrate 9, Fiber 2.8, Sugar 4, Protein 3.6
MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)
There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.
Provided by constantina
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat.
- Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
- Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.
Nutrition Facts : Calories 99.1 calories, Carbohydrate 7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 179.1 mg, Sugar 3.4 g
THE REAL MELITZANOSALATA
Well, I'm sure there are lots of authentic versions of this wonderful dip. But this is my family's favorite. I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata. This gives the dip a great texture and mouthfeel. We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices.
Provided by Jostlori
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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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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