Looking for a traditional Greek meze? This is one of our favorites! Greek Eggplant Dip – Melitzanosalata is so simple and delicious!
It’s been a appetizer kind of week for us as we continue to enjoy our time in Santa Barbara. Beautiful beaches, mild weather and relaxing mother/daughter time (most of it anyway!).
We found a Farmer’s Market in downtown Santa Barbara this week and decided to make another family favorite…Greek Eggplant Dip – Melitzanosalata! Say that five times fast! It’s a hearty and healthy appetizer with bold flavors of, yup you guessed it, onion, garlic and extra virgin olive oil!
Adjust the onion and garlic to your liking. Add less if you would like at first and then add more to adjust the flavors to what your taste buds are calling for.
Kali Orexi!
HOW TO MAKE GREEK EGGPLANT DIP – MELITZANOSALATA
- Turn oven to 400° F. Slice eggplants in half, lengthwise. Drizzle 1/8 cup extra virgin olive oil over flesh of eggplants. Place on baking sheet, flesh side down. Use a fork to pierce multiple holes on skin side of eggplant so that it is able to cook thoroughly.
- Cook eggplant for 45-60 minutes. You should be able to easily run a fork through the flesh of the eggplant.
- While the eggplant is cooking, add quartered red onion, olive oil, parsley, lemon juice, garlic cloves, salt, pepper and red pepper flakes to small food processor and puree. Add to a serving bowl and set aside.
- Once the eggplant is cooked, remove from the oven and set aside to cool for 15-20 minutes. Once eggplant has cooled, remove the skins from the flesh of the eggplant and add to the small food processor and puree for no longer than 10-15 seconds. Add eggplant to onion mixture and combine to incorporate all ingredients.
WHAT IS THE EASIEST WAY TO REMOVE THE SKIN FROM THE EGGPLANT?
We like to use a knife to scrape the inner flesh away from the eggplant.
IS THIS A DISH THAT CAN BE MADE AHEAD OF TIME?
Making this dish ahead of time helps the flavors of the onion and garlic marinate and yields a more flavorful Melitzanosalata.
CAN I MAKE ADJUSTMENTS TO AMOUNTS OF THE ONION AND GARLIC?
Absolutely! Add less to start and if you want more it’s simple enough to puree and add more. Additionally, if you prefer chunks of onion, finely chop the onion instead of adding to the food processor.
Greek Eggplant Dip – Melitzanosalata Recipe
Greek Eggplant Dip – Melitzanosalata
Ingredients
- 2 eggplants, large
- 1/8 cup extra virgin olive oil to drizzle onto eggplants before cooking
- 1 red onion medium and quartered
- 1/4 cup extra virgin olive oil
- 1/4 cup Italian parsley
- 3 tbsp fresh lemon juice
- 2 cloves fresh garlic large, peeled
- 1 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp red pepper flakes
Instructions
- Turn oven to 400° F. Slice eggplants in half, lengthwise. Drizzle 1/8 cup extra virgin olive oil over flesh of eggplants. Place on baking sheet, flesh side down. Use a fork to pierce multiple holes on skin side of eggplant so that it is able to cook thoroughly.
- Cook eggplant for 45-60 minutes. You should be able to easily run a fork through the flesh of the eggplant.
- While the eggplant is cooking, add quartered red onion, olive oil, parsley, lemon juice, garlic cloves, salt, pepper and red pepper flakes to small food processor and puree. Add to a serving bowl and set aside.
- Once the eggplant is cooked, remove from the oven and set aside to cool for 15-20 minutes. Once eggplant has cooled, remove the skins from the flesh of the eggplant and add to the small food processor and puree for no longer than 10-15 seconds. Add eggplant to onion mixture and combine to incorporate all ingredients.
- Serve with pita chips or fresh vegetables.
Leave a Reply