Melitzanosalata Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
6 people
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Calories
1298 kcal
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Course
Appetizer, Condiments
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Cuisine
Greek
Melitzanosalata Recipe
Description
This Melitzanosalata recipe focuses on charring eggplants over a direct heat source until the skin is deeply blackened and the flesh tender. After cooling and peeling, the eggplant is drained to remove excess moisture. The flesh is then combined with minced garlic, finely chopped red onion, fresh parsley, lemon zest and juice, and extra virgin olive oil. Salt and freshly ground black pepper season the dip, and optional cumin or red pepper flakes add warmth and complexity. The mixture is gently mashed by hand to maintain some texture.
The dip is served chilled or at room temperature, often garnished with additional parsley, finely chopped onions, feta cheese, and kalamata olives. Melitzanosalata pairs well with bread or as part of a meze platter.
For a smoother consistency, a brief pulse in a food processor is possible but may result in a thinner texture. Leftovers keep well refrigerated for up to two days, during which the flavors deepen.
Ingredients
- 2 eggplant large
- 1 to 2 garlic minced, large cloves
- ¼ red onion about 1/3 cup, more for garnish, finely chopped
- 1 cup parsley packed, more for garnish, chopped, fresh
- kosher salt
- black pepper
- 1/2 tsp ground cumin optional, each, more to your liking
- 1/2 tsp crushed red pepper flakes optional, each, more to your liking
- 1 lemon zested and juiced
- ¼ cup extra virgin olive oil more for later
- A few pitted kalamata olives, sliced, for garnish (optional)
- feta cheese a sprinkle for garnish (optional)
Instructions
- Keep the eggplant whole and pierce with a fork in a few places.
- 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.
- 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).
- 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.
- At this point, if you have the time, it’s a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
- Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.
Notes
- Eggplants can be baked at 400°F for about 1 hour, turning occasionally, instead of open flame charring.
- Lightly processing the eggplant mixture in a food processor yields a smoother dip but avoid over-blending to prevent a watery consistency.
- Store leftovers in a sealed container in the refrigerator for up to 2 nights; flavors intensify as the dip rests.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1298 kcal
% Daily Value*
| Calories | 129.8kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2.1g | 4% |
| Fat | 9.5g | 15% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 6.6g | 33% |
| Sodium | 106.6mg | 4% |
| Potassium | 441.6mg | 9% |
| Fiber | 5.5g | 22% |
| Sugar | 6.1g | 12% |
| Vitamin A | 883.7IU | 18% |
| Vitamin C | 26.7mg | 30% |
| Calcium | 35.9mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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