About the dish:
Melitzanosalata, also known as Greek Eggplant Dip, is a delicious and savory dip made with roasted eggplant, garlic, olive oil, lemon juice, and herbs. It is a popular appetizer or meze in Greek cuisine, often served with pita bread or as a side dish. Here's a recipe to make Melitzanosalata:
Recipe:
- Preheat your oven to 400°F (200°C).
- Prick the eggplants with a fork or knife in a few places to prevent them from bursting during roasting.
- Place the eggplants on a baking sheet and roast them in the preheated oven for about 40-45 minutes, or until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool for a few minutes.
- Once the eggplants are cool enough to handle, cut off the stem ends and peel off the charred skin. Discard the skin and place the roasted eggplant flesh in a colander or sieve to drain any excess liquid.
- Transfer the drained eggplant flesh to a cutting board and chop it finely. Alternatively, you can mash it with a fork or process it in a food processor for a smoother consistency.
- In a mixing bowl, combine the chopped or mashed eggplant, minced garlic, extra virgin olive oil, lemon juice, and chopped parsley. Mix well to combine all the ingredients.
- Season the Melitzanosalata with salt and pepper to taste. Adjust the seasonings according to your preference.
- Cover the bowl with plastic wrap and refrigerate the dip for at least 1 hour to allow the flavors to develop and meld together.
- Before serving, give the Melitzanosalata a good stir and taste to check the seasoning. Adjust if needed.
- Serve the Melitzanosalata chilled or at room temperature as a dip with pita bread, crackers, or as a spread on sandwiches.
- Melitzanosalata has a rich and smoky flavor from the roasted eggplant, complemented by the aromatic garlic, fresh lemon juice, and olive oil. It has a creamy texture and can be enjoyed as a standalone dip or as a flavorful addition to a Mediterranean-inspired meal.
