Melitzanosalata Recipe: Greek Roasted Eggplant Dip

Melitzanosalata is a Greek dip of roasted eggplant, garlic, olive oil and lemon. Roasting gives the smoky flavour, so roast the eggplants until they are completely soft.

Serves: 6 as a dip | Prep: 10 min | Cook: 45 min

Ingredients

• 2 medium eggplants
• 1 garlic clove, minced
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 tbsp fresh parsley, chopped
• Salt and pepper

Method

1. Heat the oven to 220°C. Prick the eggplants a few times and roast them for 40 to 45 minutes until collapsed and soft. Over a gas flame or on a barbecue the flavour gets smokier.
2. Let them cool a little, cut them open and scoop out the flesh. Drain it in a sieve for 10 minutes.
3. Chop the flesh finely with a knife, or mash it with a fork.
4. Stir in the garlic, olive oil, lemon juice, vinegar and parsley and season with salt and pepper.
5. Let it stand briefly and serve with bread or rusks.

Tips

• Chop with a knife instead of using a blender: the dip stays coarser and less bitter.
• Drain the flesh well, or the dip turns watery.

Products from Bakaliko

• Sellas - Extra Virgin Olive Oil Dorica 500 ml
• Tsatsakis - Barley Bites with Olive Oil

More Greek recipes

• Greek tzatziki
• Fava: Greek yellow split pea puree from Santorini