Greek Dips Eggplant Recipe

Melitzanosalata (Greek Eggplant Dip) The Wanderlust …

WEBAug 5, 2016 · Step #1: Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a …

Rating: 4.4/5(407)
1. Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
2. Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
3. Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

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Melitzanosalata recipe (Traditional Greek Eggplant dip)

WEBMay 15, 2013 · If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour. …

1. To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
2. For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
3. Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
4. Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!

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Melitzanosalata Recipe (Greek Eggplant Dip) The …

WEBSep 2, 2020 · Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes). Transfer …

1. Keep the eggplant whole and pierce with a fork in a few places.
2. Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
3. Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
4. Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.

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