Introduction
Melitzanosalata is a traditional Greek dip made from roasted eggplant, olive oil, lemon juice, and garlic. This simple yet flavorful dish is known for its smoky and creamy texture, making it a popular appetizer or side dish in Greek cuisine. Often served with pita bread or vegetable sticks, Melitzanosalata is a delicious and healthy addition to any Mediterranean spread, embodying the bright, fresh flavors of Greece.
Ingredients
- 2 large eggplants
- 2 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon smoked paprika (optional, for a deeper smoky flavor)
- Pita bread or vegetable sticks for serving
Instructions
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Roast the eggplants for a smoky flavor:
- Preheat your oven to 200°C (400°F). Prick the eggplants with a fork to prevent them from bursting and place them directly on the oven rack or a baking tray. Roast for 40-45 minutes, turning them occasionally until the skin is charred and the flesh is soft.
- Alternatively, for a more intense smoky flavor, char the eggplants over an open flame until the skin is blackened.
- Chef’s tip: For an authentic smoky taste, grilling the eggplants over charcoal enhances the dip’s flavor profile.
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Prepare the roasted eggplant:
- Once the eggplants are fully roasted and soft, remove them from the oven and allow them to cool slightly. Peel off the charred skin, scoop out the flesh, and place it in a bowl. Discard any large seeds.
- Chef’s tip: Draining the roasted eggplant in a colander for 10 minutes helps remove excess moisture, ensuring a thick, creamy texture.
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Blend the ingredients into a smooth dip:
- Mash the roasted eggplant with a fork or pulse it in a food processor for a smoother texture. Stir in the minced garlic, olive oil, lemon juice, red wine vinegar, and smoked paprika (if using). Mix well until all ingredients are fully combined.
- Season with salt and pepper to taste, and adjust the lemon juice or vinegar for balance if needed.
- Chef’s tip: Add the olive oil gradually while mashing or blending to emulsify the dip, creating a rich, velvety texture.
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Serve the Melitzanosalata:
- Transfer the dip to a serving bowl and drizzle with a bit more olive oil. Garnish with freshly chopped parsley for a burst of color.
- Serve with warm pita bread, toasted baguette slices, or vegetable sticks such as cucumber and carrot.
- Chef’s tip: Let the dip chill for at least 30 minutes before serving to allow the flavors to meld together for a more robust taste.
Health Notes
- Low in Calories: Melitzanosalata is a low-calorie dish, perfect for a light snack or side.
- Rich in Fiber: Eggplant is high in fiber, which supports digestive health and helps maintain a healthy weight.
- Heart-Healthy Fats: The olive oil provides healthy fats, which are beneficial for heart health.
Serving Suggestions
- Accompaniments: Serve with warm pita bread, grilled vegetables, or as part of a mezze platter with hummus, tzatziki, and olives.
- Occasions: Melitzanosalata is great for picnics, barbecues, or as a light appetizer for dinner parties.
- Beverage Pairing: Pair with a crisp white wine like Assyrtiko or a chilled sparkling water with lemon.
Tips
- Control the smokiness: For a deeper smoky flavor, char the eggplant over an open flame or on a grill.
- Consistency control: If you prefer a chunkier texture, mash the eggplant with a fork rather than blending it.
- Flavor enhancement: Allow the dip to sit for a few hours or overnight in the fridge for the flavors to deepen and improve.
