Description
Melitzanosalata is a traditional Greek eggplant dip characterized by its smoky flavor and creamy texture. This simple yet flavorful recipe combines roasted eggplants with garlic, lemon juice, red wine vinegar, olive oil, and fresh parsley, resulting in a delightful appetizer perfect for serving with pita bread, crackers, or fresh vegetables. Optionally garnished with crumbled feta or olives, this dip offers a refreshing and authentic taste of Greek cuisine.
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
- Drizzle of olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Take the eggplants and poke them several times with a fork to allow steam to escape while roasting. Place them on a baking sheet ready for roasting.
- Roast the Eggplants: Roast the eggplants in the preheated oven for 40 to 50 minutes, turning them occasionally to ensure they soften evenly and develop a nice charred skin, which contributes to the smoky flavor.
- Cool and Scoop: Once roasted and tender, remove the eggplants from the oven and let them cool until they can be handled comfortably. Cut them open and scoop out the soft flesh, discarding the skins.
- Blend Ingredients: Place the eggplant flesh into a food processor or a mixing bowl. Add the minced garlic, olive oil, lemon juice, red wine vinegar, chopped parsley, and salt and pepper. Blend or mash the mixture until smooth and creamy.
- Season to Taste: Taste the dip and adjust the seasoning by adding more salt, pepper, or lemon juice as preferred to balance the flavors perfectly.
- Serve and Garnish: Transfer the melitzanosalata to a serving dish and garnish optionally with crumbled feta cheese, olives, or a drizzle of olive oil. Serve it alongside pita bread, crackers, or fresh vegetables for dipping.
Notes
- Roasting the eggplants until the skin is charred intensifies the smoky flavor essential to Melitzanosalata.
- You can substitute red wine vinegar with white wine vinegar if preferred.
- For a chunkier texture, mash the eggplant with a fork instead of using a food processor.
- This dip can be made ahead of time and refrigerated for up to 3 days, allowing flavors to meld.
- Adjust garlic quantity according to your preference for pungency.
- Use fresh lemon juice for the most vibrant flavor.
