Description
Melitzanosalata is a traditional Greek eggplant dip made from roasted eggplants blended with garlic, olive oil, lemon juice, and parsley. This creamy and flavorful dip is perfect as an appetizer or accompaniment to pita bread, crackers, or fresh vegetables. It embodies Mediterranean freshness and simplicity, offering a smoky taste from the charred eggplants balanced by bright acidity and herbaceous notes.
Ingredients
Scale
Primary 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 the oven: Set your oven to 400°F (200°C) to prepare for roasting the eggplants.
- Prepare and roast eggplants: Poke the eggplants several times with a fork to allow steam to escape. Place them on a baking sheet and roast in the oven for 40-50 minutes. Turn them occasionally during roasting until they become soft and the skin appears charred.
- Cool and scoop: Remove the eggplants from the oven and allow them to cool enough to handle. Cut them open and scoop out the soft flesh, discarding the skins.
- Combine ingredients: Place the roasted eggplant flesh into a food processor or a mixing bowl. Add the minced garlic, olive oil, lemon juice, red wine vinegar, chopped parsley, salt, and pepper.
- Blend or mash: Blend the mixture until smooth using a food processor, or mash thoroughly by hand if preferred, ensuring all ingredients are well incorporated to create a creamy dip.
- Adjust seasoning: Taste the dip and adjust salt, pepper, or lemon juice to your liking for the perfect balance of flavors.
- Serve and garnish: Transfer the dip to a serving bowl. Garnish with crumbled feta, olives, or an extra drizzle of olive oil if desired. Serve alongside pita bread, crackers, or fresh vegetables for dipping.
Notes
- Roasting the eggplants properly is key to achieving a smoky flavor and smooth texture.
- You can substitute lemon juice with more red wine vinegar for a different acidic note.
- For a chunkier texture, mash the eggplant mixture instead of blending it completely smooth.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
- Garnishing with feta cheese adds a creamy, salty contrast, complementing the smoky eggplant.
