Description
Melitzanosalata is a classic Greek eggplant dip featuring roasted eggplants blended with garlic, olive oil, lemon juice, red wine vinegar, and fresh parsley. This creamy and flavorful appetizer is perfect served with pita bread, crackers, or fresh vegetables, offering a traditional Mediterranean taste that’s both healthy and satisfying.
Ingredients
Scale
Main Ingredients
- 2 large eggplants
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/4 cup parsley, finely chopped
- Salt and pepper to taste
Optional Garnish
- Crumbled feta cheese
- Olives
- A drizzle of olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the eggplants.
- Prepare Eggplants: Poke each eggplant several times with a fork to allow steam to escape during roasting. Place them on a baking sheet.
- Roast Eggplants: Roast in the oven for 40-50 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Cool and Scoop: Remove the eggplants from the oven and let them cool. Once cool, slice them open and scoop out the soft flesh, discarding the skins.
- Blend Ingredients: In a food processor or mixing bowl, combine the roasted eggplant flesh, minced garlic, olive oil, lemon juice, red wine vinegar, finely chopped parsley, salt, and pepper. Blend or mash until smooth and creamy.
- Adjust Seasoning: Taste the dip and adjust salt, pepper, or lemon juice as needed to balance the flavors.
- Serve: Transfer the melitzanosalata to a serving dish. Garnish with optional crumbled feta, olives, or an extra drizzle of olive oil. Serve alongside pita bread, crackers, or fresh vegetables.
Notes
- Roasting the eggplants until charred imparts a smoky flavor essential to authentic melitzanosalata.
- For a smoother texture, use a food processor; for a chunkier, rustic texture, mash by hand.
- This dip can be refrigerated for up to 3 days in an airtight container.
- Adjust the amount of garlic and lemon juice to your taste preference.
