greek eggplant dip/spread "melitzanosalata"

Name: Greek Eggplant Dip/Spread "Melitzanosalata"
Prep time: 20 min
Cook time: 55 min
Yield: 4
Cuisine: Greek
Ingredients: 5-6 large black eggplants; 3 garlic cloves, minced or finely chopped; 1 handful of parsley, finely chopped; 1 or 2 sma large tomatoes,peeled,seeded,squeezed dry & chopped; 1 red bell pepper, diced (optional)l; 3 tablespoon(s) olive oil; 2 tablespoon(s) white wine vinegar; salt & pepper to taste.

16 Pinches 2 Photos

Maria *

Athens

Updated on Apr 30, 2020

The eggplant dip/spread "Melitzanosalata" is a simple but tasty summer appetizer "meze" It is also consumed during Lent. For those not fasting can add some feta cheese. You'll notice the difference. 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.

Rate

prep time 20 Min

cook time 55 Min

method Grill

yield 4-6 , depending on appetite

Ingredients

5-6 large black eggplants
3 garlic cloves, minced or finely chopped
1 handful of parsley, finely chopped
1 or 2 sma large tomatoes,peeled,seeded,squeezed dry & chopped
1 red bell pepper, diced (optional)l
3 tablespoons olive oil
2 tablespoons white wine vinegar
salt & pepper to taste.

How To Make greek eggplant dip/spread "melitzanosalata"

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
Step 5

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. KALI OREXI
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