Video
Melitzanosalata {Greek roasted egg plant dip}
Melitzanosalata, a delicious Greek roasted eggplant dip, is always a winner when you put it on the table. A creamy spread that is full of Mediterranean flavors. With an extra rich flavor compared to most recipes because of the Feta cheese. And because you roast the eggplants they will get that delicious smoky taste. Serve this dip as a Mezze, lunch, or as a side dish.
Equipment
Ingredients
- 2 egg plants
- ½ red onion
- 3 cloves garlic
- ¼ cup olive oil extra vierge
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 tablespoons parsley fresh
- 2 oz feta
Notes
1. Olive oil - Use an extra vierge olive oil. A Greek olive oil (which is fresh and fruity) is of course an excellent choice. Or use garlic olive oil for even more flavor.
2. Alternatives
Red onion - You can substitute the onion with a shallot. Keep in mind that the shallot is a bit spicier in taste.
Parsley - You can both use flat parsley and curl parsley.
Feta - You can replace the feta cheese with white cheese. If you omit the cheese, you get a more skinny vegan version.
4. Also delicious - Add a tomato, smoked paprika, red or roasted peppers to the recipe.
Serve with pita bread triangles or toasted bread.
5. Storage -
This salad will keep in the refrigerator for up to two days when covered.
You can freeze the melitzanosalata in an airtight container for one month. The structure will change a bit and the dip will become more watery. So freshly made is the best. 6. Nutrition - The calories indicated are for the entire bowl and not per portion.
You can freeze the melitzanosalata in an airtight container for one month. The structure will change a bit and the dip will become more watery. So freshly made is the best. 6. Nutrition - The calories indicated are for the entire bowl and not per portion.
Instructions
Preparation
- Slice the onion and garlic finely.
- Preheat the oven to 390 °F (or 200 °C).
Roast the eggplant
- Prick with a fork holes into the eggplant.
- Put the eggplants on a baking dish and roast for one hour in the oven.
- Take them out of the oven and let them stand for 15 minutes, so they cool a bit.
- Remove the skin of the eggplants and cut the flesh into cubes.
Prepare your spread
- Put the eggplant cubes together with the onion, garlic, lemon, and Feta in the kitchen machine.
- Pulse for two short times.
- Add the olive oil and pulse until you got the right consistency.
- Put everything in a bowl and cover it with plastic foil. Put the dip into the refrigerator and keep it there for at least one hour.
Serve
- Take the bowl out of the refrigerator and drizzle some olive oil on top. Add your choice of garnish (parsley, crumbled feta, or olives).
- Serve with pita triangles or slices of toasted bread.
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