Melitzanosalata (Greek eggplant dip)
Dimitra's Dishes · ♥ 855 likes · 33.8K views · 5 min video
Read about eggplants in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole eggplant
- ¼ cup Greek olive oil
- 2 tbsp red wine vinegar
- 2 whole green scallions
- 1 tbsp fresh parsley
- garlic clove
Option: grill the eggplants on a hot barbecue, turning often, until very soft and tender when pierced at the thickest part.
Melitzanosalata and its ingredients
Preheat the oven to 475F, pierce the eggplants all over, put them on a baking sheet and bake until soft, about 25 to 30 minutes.
Meanwhile finely chop the scallion greens, chop the tomatoes and olives, finely chop the parsley and grate the garlic.
Cool the eggplants 5 to 10 minutes, scoop the flesh into a colander and let the juices drain about 30 minutes, or squeeze in a clean kitchen towel; do not skip it or the dip is watery.
- salt
- pepper
Whisk the vinegar and olive oil in a small bowl, pour over the eggplant, season with salt and pepper, add the scallions and garlic, and mix well. Taste and adjust.
- tomatoes
- kalamata olives
- walnuts
- smoked paprika
- extra virgin cold pressed Greek olive oil
Top with parsley, lots of tomatoes and kalamata olives, chopped walnuts if using, a little smoked paprika and a drizzle of olive oil.
Topping: parsley, tomatoes, olives, walnuts
Serve as an appetizer with pita chips, pita bread or chopped vegetables, or beside grilled meat.
Serving and tasting