Welcome to a delightful culinary adventure with Melitzanosalata, a traditional Greek eggplant dip that’s both creamy and flavorful. This dish is perfect for gatherings, serving as a wonderful appetizer or a stunning spread for dips. Let’s dive into the ingredients you’ll need and the steps to create this delightful dip.
Melitzanosalata: Greek Eggplant Dip
This rich, smoky dip captures the essence of Greek cuisine. It’s not only easy to prepare but also an excellent way to enjoy fresh ingredients. Below, you’ll find everything you need to know to whip up this tasty dish.
Ingredients
Gather the following ingredients to make Melitzanosalata:
- 2 medium eggplants
- 2-3 tablespoons olive oil (extra virgin for best results)
- 2-3 cloves garlic, minced
- Juice of 1 lemon
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions
Follow these steps to create a mouth-watering Melitzanosalata:
- Preheat your oven to 400°F (200°C).
- Place the eggplants on a baking sheet, poke them with a fork, and roast them in the oven for about 30-40 minutes, or until they are soft.
- Once the eggplants are cooked, remove them from the oven and let them cool. Once cool enough to handle, peel the skin and finely chop the flesh.
- In a mixing bowl, combine the chopped eggplant, minced garlic, olive oil, and lemon juice.
- Season with salt and freshly ground pepper to taste. Mix all the ingredients thoroughly until they are well incorporated.
- For a smoother texture, you can blend the mixture with a food processor. However, a rustic hand-chopped version retains more of the dish’s character.
- Transfer the Melitzanosalata to a serving bowl and drizzle a little extra olive oil on top. Garnish with chopped parsley if desired.
- Serve chilled or at room temperature with pita bread, crackers, or as part of a larger mezze spread.
This Melitzanosalata is sure to impress your guests and become a favorite in your home. Enjoy every savory bite!