Melitzanosalata
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
45 mins
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Rest Time
1 hr 30 mins
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Total Time
1 hr
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Servings
6 people
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Course
Appetizer
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Cuisine
Mediterranean, Greek, Vegan
Melitzanosalata
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Melitzanosalata (μελιτζανοσαλάτα) is a delicious mezze prepared with eggplant that is flavored with olive oil and lemon juice, popular in Cyprus and Greece.
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Ingredients
- 2 lb eggplant
- 2 tomato peeled, seeded and diced
- 1 large onion , chopped
- 2 cloves garlic chopped
- olive oil
- 1 teaspoon vinegar
- lemon juice of a
- salt
- black pepper
- kalamata olives (or garnishing)
- 2 tablespoons parsley for garnishing, flat, chopped
Instructions
- Cut the eggplants in half lengthwise.
- Season with salt and let them get rid of some of their water on a cloth or paper towel for 30 minutes.
- Meanwhile, heat the olive oil in a frying pan over medium heat and brown the onion.
- Preheat the oven to 390 F / 200 C.
- Place the eggplants in a baking dish lightly greased with olive oil and bake until tender and lightly browned (about 40 to 50 minutes). Turn them over occasionally.
- Remove the eggplants from the oven and allow them to cool, then with a tablespoon, remove the flesh and mash with a fork to make a purée.
- In a large, deep dish, mix with eggplant puree, tomatoes, garlic, onion, 2 tablespoons of olive oil, vinegar and lemon juice.
- Season with salt, pepper and mix well.
- Place the melitzanosalata in the refrigerator for one hour before serving.
- To serve, drizzle a little bit of olive oil, garnish with Kalamata olives and fresh parsley.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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