Melitzana 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
MELITZANA RECIPE
Provided by á-174942
Number Of Ingredients 9
Steps:
- Using large fork or tongs, hold eggplants over gas flame until blistered and black all over, about 10 minutes. Transfer eggplants to large roasting pan and finish cooking in 400 degree oven until flesh is very tender, about 30 minutes. Remove eggplants from oven and cool. When cool enough to handle, peel eggplants and discard charred skin (don't worry if a few pieces remain). Place eggplant flesh in fine sieve lined with cheesecloth over work bowl. Cover and refrigerate 8 hours or overnight to drain. When eggplant has drained, bring 4 corners of cheesecloth together and gently squeeze out any remaining moisture from eggplant. In food processor, puree eggplant flesh with garlic until very smooth, scraping down sides of bowls as necessary. With motor running, add olive oil in thin, steady stream, then add yogurt. Stir in salt, pepper, vinegar, dill and shallots. Store, covered, in refrigerator until ready to serve (can be prepared up to 2 days in advance). This dip can be served with bread, crackers or crudites. This recipe yields 1 quart. Each tablespoon: 10 calories; 19 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 0 protein; 0.07 gram fiber
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MELITZANOSALATA RECIPE (TRADITIONAL GREEK EGGPLANT DIP)
From mygreekdish.com
4.7/5
Total Time 1 hr 10 mins
Category Dips
Calories 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.
GREEK EGGPLANT DIP (MELITZANOSALATA) - REAL GREEK …
From realgreekrecipes.com
4.5/5 (14)
Calories 119 per serving
Category Appetizer
- 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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