Greek Eggplant Dip/Spread "Melitzanosalata"
Although eggplant is not a vegetable I like, this is the only way I enjoy it. This recipe was given to me by my grandmother and she got it from a nun's monastery many years ago. The picture is what was left from Easter Holy week. When I make again I'll post a better one. Hope you enjoy it as much as we do.
5-6large black eggplants
3garlic cloves, minced or finely chopped
1handful of parsley, finely chopped
1 or 2 sma largetomatoes,peeled,seeded,squeezed dry & chopped
1red bell pepper, diced (optional)l
3 Tbspolive oil
2 Tbspwhite wine vinegar
·salt & pepper to taste.
How to Make Greek Eggplant Dip/Spread "Melitzanosalata"
- Wash & pat dry the eggplants. With a fork pierce a few holes all over., wrap each eggplant in aluminum foil and place them under oven grill, on high heat for about 50 minutes or until soft & charred. This could also be done on a gas grill but will need less time to cook. (I personally prefer the gas cause it gives a stronger smoky flavor) When ready pierce again to check if done. If softened they are done. Set aside for a while to cool.
- Scoop out the flesh & discard the skin. Place the eggplant flesh & seeds in a colander & lightly squeeze to remove as much liquid. as you can. You don't need a lot of moisture.
- With a fork mash the eggplant, but not completely. and set aside in a bowl. Wash, pat dry & dice tomatoes. Discard tomato liquids or save for another use. (I freeze it) Add diced tomato to eggplant. Then add minced garlic and chopped parsley.
- Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
- Cover and refrigerate for at least one hour or overnight before serving.
To serve, garnish with some chopped parsley & drizzle with some olive oil. Enjoy with pita chips or crusty bread like a bruschetta. It could also be served as a side dish to any barbeque cookout.
Tip: I sometimes add red bell pepper for crunchiness and to add color.