Melitzanosalata or Greek Eggplant Dip, is a simple yet vegan and delicious dish of roasted eggplant, garlic, vinegar and oil. This is a perfect appetizer with pita or bread. It can also be served next to grilled meat or fish.
Melitzanosalata comes from two words: melitzana, which means eggplant and salata, which means salad. The star ingredient is eggplant, which normally is roasted over open fire until charred. In my recipe I baked the eggplants alternatively in the oven, which makes the salad the same delicious. When baked, it's then mixed with garlic, parsley, vinegar, olive oil, salt and pepper. Garnish is totally optional, but a sprinkle of dried tomatoes, some kalamata olives or crumbled feta takes this recipe to a new level of tastiness.
Preparation time: 15 minutes
Cooking time: 40 minutes
2 cloves of garlic, minced
1/4 cup extra virgin olive oil
3 tbsp. wine vinegar
2 tbsp. parsley, chopped
chopped dried tomatoes for garnish (optional)
Preheat oven to 200 degrees.
Pierce eggplants all over with a fork.
Place them on an oven pan with baking paper.
Cook for 40 minutes, while turning them until they are charred on all sides.
When ready, use a fork to pierce them again and check if they have soften. If they are soft, they are ready. Set aside for 5-10 minutes to cool.
Peel the eggplants or cut in half and scoop out the flesh with spoon. Transfer to a strainer and using a spoon, remove as much liquid as possible. Let it also strain for approximately 10 minutes.
Add eggplant in a bowl and smash it using a fork.
Add minced garlic, choppes parsley, vinegar, olive oil, salt and some freshly grounded pepper. Stir until all ingredients are combined and taste to adjust seasoning if necessary.
To serve, garnish with chopped dried tomatoes.
Drizzle some extra virgin olive oil and serve.
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