Greek Eggplant Dipspread Melitzanosalata Recipes
GREEK EGGPLANT DIP/SPREAD "MELITZANOSALATA"
The eggplant dip/spread "Melitzanosalata" is a simple but tasty summer appetizer "meze" It is also consumed during Lent. For those not fasting can add some feta cheese. You'll notice the difference. Although eggplant is not a vegetable I like, this is the only way I enjoy it. This recipe was given to me by my grandmother and she got it from a nun's monastery many years ago. The picture is what was left from Easter Holy week. When I make again I'll post a better one. Hope you enjoy it as much as we do.
Provided by Maria * @WWCook1
Categories Vegetable Appetizers
Number Of Ingredients 8
Steps:
- Wash & pat dry the eggplants. With a fork pierce a few holes all over., wrap each eggplant in aluminum foil and place them under oven grill, on high heat for about 50 minutes or until soft & charred. This could also be done on a gas grill but will need less time to cook. (I personally prefer the gas cause it gives a stronger smoky flavor) When ready pierce again to check if done. If softened they are done. Set aside for a while to cool.
- Scoop out the flesh & discard the skin. Place the eggplant flesh & seeds in a colander & lightly squeeze to remove as much liquid. as you can. You don't need a lot of moisture.
- With a fork mash the eggplant, but not completely. and set aside in a bowl. Wash, pat dry & dice tomatoes. Discard tomato liquids or save for another use. (I freeze it) Add diced tomato to eggplant. Then add minced garlic and chopped parsley.
- Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
- Cover and refrigerate for at least one hour or overnight before serving. To serve, garnish with some chopped parsley & drizzle with some olive oil. Enjoy with pita chips or crusty bread like a bruschetta. It could also be served as a side dish to any barbeque cookout. Tip: I sometimes add red bell pepper for crunchiness and to add color. KALI OREXI
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MELITZANOSALATA RECIPE (TRADITIONAL GREEK EGGPLANT DIP)
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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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- 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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