Melitzanosalata - Greek Eggplant Dip!

Name: Melitzanosalata - Greek Eggplant Dip!
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: Greek
Ingredients: 3 large eggplants; 2 cloves of garlic, minced; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1/4 cup fresh parsley, chopped; 1 tablespoon fresh mint, chopped; Salt and pepper to taste

Rated 5.0 stars by 1 users

Cuisine

Greek

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Calories

120

Melitzanosalata, a traditional Greek eggplant dip, combines the deep, smoky flavors of roasted eggplant with the bright accents of lemon and herbs.

This dish is not only a staple in Greek meze platters but also serves as a delightful dip that complements any bread or crudité platter. Its simplicity underscores the Mediterranean ethos of using a few well-chosen ingredients to create a dish greater than the sum of its parts.

In Greece, melitzanosalata is often enjoyed during the summer months when eggplants are at their peak. The key to its unique flavor is the thorough charring of the eggplant skin, which infuses the flesh with a smoky aroma that is perfectly balanced with the freshness of parsley and mint.

Whether it's spread on a crusty piece of bread or served alongside other meze dishes, melitzanosalata offers a touch of Greek culinary magic to any meal.

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Ingredients

3 large eggplants
2 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup fresh parsley, chopped
1 tablespoon fresh mint, chopped
Salt and pepper to taste

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Directions

Preheat your oven to 400°F (200°C).
Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for about 30-40 minutes or until the skin is charred and the insides are soft.
Remove from oven and let cool. Once cool enough to handle, peel off the skin and place the soft flesh in a colander to drain for about 10 minutes.
Transfer the eggplant flesh to a bowl. Add garlic, olive oil, lemon juice, parsley, mint, salt, and pepper.
Mash the mixture with a fork until well combined but still slightly chunky.
Serve chilled or at room temperature with a drizzle of olive oil on top.

Nutrition

Serving Size: 1
per serving: Calories; 120

Amount/Serving % Daily Value

Fat: 7 grams; 9%
Saturated Fat: 1 grams; 5%
Cholesterol: 0 milligrams
Sodium: 150 milligrams; 7%
Carbs: 13 grams; 5%
Protein: 2 grams
Sugar: 7 grams
Fiber: 6 grams; 21%

10 Tips for when cooking this dish

Select firm, glossy eggplants that feel heavy for their size. These are fresher and have fewer seeds.
Pierce the eggplants multiple times with a fork before roasting to prevent them from bursting in the oven.
Roast the eggplants until the skin is completely charred; this is key to developing the dip’s smoky flavor.
Allow the roasted eggplants to cool in a colander to drain excess moisture, which can dilute the flavors.
Use fresh garlic and herbs to enhance the authentic Greek taste of the dip.
Adjust the amount of lemon juice according to your taste; add more if you prefer a tangier flavor.
If the dip is too chunky after mashing, you can blend it briefly for a smoother texture.
Chill the dip before serving to allow the flavors to meld together more cohesively.
Drizzle a little extra virgin olive oil over the top before serving to add richness.
Pair with freshly toasted pita or crusty bread for the best eating experience.

Serve it with suggestions

Serve Melitzanosalata with warm, toasted pita bread or fresh vegetable sticks such as carrots, celery, and bell peppers. It also pairs beautifully with other Greek dishes like spanakopita (spinach pie) and dolmades (stuffed grape leaves) for a complete Mediterranean feast.

FAQ's

Q: How long can I store Melitzanosalata in the refrigerator?
A: Melitzanosalata can be stored in an airtight container in the refrigerator for up to 4 days. Make sure it’s well covered to prevent it from absorbing other food odors.

Q: Can Melitzanosalata be frozen?
A: It is not recommended to freeze Melitzanosalata as it may affect the texture and flavor. Enjoy it fresh for best results.

Q: Is Melitzanosalata gluten-free?
A: Yes, Melitzanosalata is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Q: Can I add other ingredients to the Melitzanosalata?
A: Yes, you can customize your Melitzanosalata by adding capers, olives, or walnuts for additional textures and flavors.

Q: How do I know when the eggplants are perfectly roasted?
A: The eggplants are done when the skin is charred and the inside is very tender. You should be able to easily pierce them with a fork.

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Melitzanosalata - Greek Eggplant Dip!