This Greek eggplant dip known as melitzanosalata is made from lightly seasoned and roasted eggplant. It is served as an appetizer with pita bread, toasted bread, or crackers. This is a popular mezze in Greece, meaning small plate. Many mezzes combine to make a meal. Over 350,000 Greeks immigrated to the United States between 1900 and 1920. Many ended up owning delis and restaurants, sharing their traditional and Americanized dishes.
Recipe Servings: 3
Prep Time
15 minutes
+ 1 hour 15 minutes resting
+ 1 hour 15 minutes resting
Cook Time
1 hour
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oven to 400°F.
- Place eggplants on foil-lined baking sheet and prick a few times with fork.
- Roast in oven for 50–60 minutes, turning every 15 minutes until charred and soft.
- Allow eggplant to rest until cool enough to handle. Peel away skin from flesh or slice in half and scoop flesh out.
- Roughly chop eggplant and place in colander to drain, about 15 minutes.
- Place eggplant in large bowl and gently mash with fork.
- Add garlic, olive oil, lemon juice, salt, and pepper. Stir well.
- Check seasonings. Add more salt and pepper, if needed.
- Chill for 60 minutes.
- Serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.