AuthorMyHorioTotal Time1 hrDifficultyIntermediateEggplant dip, or melitzanosalata, is a classic Greek dip that is popular in Greek cuisine. The name "Melitzanosalata" is derived from the Greek words "melitzana," meaning eggplant, and "salata," meaning salad or dip. This flavorful dip is made with roasted or grilled eggplants, creating a smoky and rich taste. It is often served as an appetizer or mezze, accompanied by pita bread or as a side dish.
To make eggplant dip:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Eggplants: Cut the eggplants in half lengthwise. Score the flesh with a knife in a crisscross pattern.
Drizzle with Olive Oil: Place the eggplant halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt.
Roast: Roast the eggplants in the preheated oven for about 40-45 minutes or until the flesh is soft and easily scoopable.
Cool: Allow the roasted eggplants to cool for a few minutes.
Scoop the Flesh: Scoop the softened flesh of the eggplants into a bowl, discarding the skins.
Mash and Mix: Use a fork or potato masher to mash the eggplant. Add minced garlic, red wine vinegar, lemon juice, and salt. Mix well.
Adjust Seasoning: Taste the dip and adjust the salt, pepper, and acidity (vinegar or lemon juice) according to your preference.
Chill (Optional): For enhanced flavor, you can refrigerate the dip for a couple of hours before serving.
Garnish and Serve: Just before serving, garnish the eggplant dip with chopped fresh parsley and drizzle with extra olive oil if desired.
Serve with Pita: Serve the eggplant dip with warm pita bread, crusty bread, or vegetable sticks.
Enjoy the smoky, rich flavor of melitzanosalata as a delightful appetizer or snack!
Yield: Approximately 2 cups
Ingredients
Directions
To make eggplant dip:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Eggplants: Cut the eggplants in half lengthwise. Score the flesh with a knife in a crisscross pattern.
Drizzle with Olive Oil: Place the eggplant halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt.
Roast: Roast the eggplants in the preheated oven for about 40-45 minutes or until the flesh is soft and easily scoopable.
Cool: Allow the roasted eggplants to cool for a few minutes.
Scoop the Flesh: Scoop the softened flesh of the eggplants into a bowl, discarding the skins.
Mash and Mix: Use a fork or potato masher to mash the eggplant. Add minced garlic, red wine vinegar, lemon juice, and salt. Mix well.
Adjust Seasoning: Taste the dip and adjust the salt, pepper, and acidity (vinegar or lemon juice) according to your preference.
Chill (Optional): For enhanced flavor, you can refrigerate the dip for a couple of hours before serving.
Garnish and Serve: Just before serving, garnish the eggplant dip with chopped fresh parsley and drizzle with extra olive oil if desired.
Serve with Pita: Serve the eggplant dip with warm pita bread, crusty bread, or vegetable sticks.
Enjoy the smoky, rich flavor of melitzanosalata as a delightful appetizer or snack!
Yield: Approximately 2 cups