Smoky Eggplant Dip (Melitzanosalata)
A hearty and healthy eggplant salad that captures all the fresh Mediterranean flavors of summer in one dish.
A hearty and healthy eggplant salad that captures all the fresh Mediterranean flavors of summer in one dish.
Info
Prep Time:
10mCook Time:
20mDifficulty Level:
Ingredients
Servings: 6
- 6 eggplants
- 1–2 cloves garlic, minced
- ¼ cup olive oil
- Juice of ½ lemon
- 2–3 tbsp vinegar
- Salt, to taste
- Freshly ground pepper, to taste
- 2 tbsp fresh parsley, chopped
Directions
Roast the Eggplants
Begin by roasting the eggplants over open coals or on your kitchen grill. Grill each side for about 10 minutes, until the skin is charred and blistered, which gives the salad its signature smoky flavor.Peel and Drain
While still warm, peel off the skin and discard it. Place the flesh in a strainer to drain any excess liquid.Chop and Mix
Finely chop the eggplant flesh on a cutting board and transfer it to a bowl. Add the olive oil, minced garlic, lemon juice, vinegar, salt, and pepper. Stir gently to combine.Finish with Herbs
Add the chopped parsley and mix well. Chill in the refrigerator for a short while before serving.
Recipe Tips
Serve Melitzanosalata with warm pita bread or as a flavorful side to grilled meats or fish. For extra richness, you can top it with a drizzle of tahini or a few crumbles of feta.
