Melitzanosalata

March 28, 2021

Melitzanosalata - kvalifood.com

Melitzanosalata is a Greek eggplant dip made from flame-charred eggplants mashed with olive oil, lemon juice, garlic, and raw red onion. The charring is what gives it its character – oven-roasting works but produces less smoke flavor. The texture should be rough and chunky, not smooth like baba ganoush.

Serve it as part of a mezze spread with warm pita bread, alongside grilled meats and fish, or as a dip with raw vegetables.

Serves 6

Ingredients

3 large eggplants (ca. 1.2 kg whole)
80 ml extra-virgin olive oil, plus more for drizzling
3 tbsp fresh lemon juice (ca. 1 lemon)
1/4 red onion (ca. 25 g), finely chopped
2 cloves garlic, minced
3 tbsp fresh flat-leaf parsley, finely chopped
salt
freshly ground black pepper

Directions

Pierce each eggplant a few times with a fork. Char whole over a gas flame, under the broiler, or on a grill, turning occasionally, until the skin is blackened on all sides and the flesh is completely soft and collapsing – about 20-30 minutes. Alternatively, roast in a 200 C (390 F) oven for 45-60 minutes, though this gives less smoke flavor.
Once cool enough to handle, halve the eggplants lengthwise and scoop out the flesh, discarding the charred skin. Place the pulp in a colander, sprinkle lightly with salt, and let drain 10-15 minutes, pressing gently to remove excess liquid.
Transfer the drained eggplant to a mixing bowl. Chop and mash with a fork to a rough, chunky texture – some pieces should remain visible.
Add the olive oil, lemon juice, red onion, garlic, and parsley. Mix well. Season with salt and pepper.
Cover and refrigerate at least 30 minutes to let the flavors meld.
Serve in a bowl, drizzled with extra olive oil, with crusty bread or pita as part of a meze spread.

Notes

Flame-charring on a gas stove burner works well – lay the eggplants directly on the grate.
Draining the eggplant prevents a watery dip. Worth the extra step.
For a creamier version, pulse briefly in a food processor. Traditional melitzanosalata is chunky.
Variations: add 2 tbsp capers and 1 diced tomato, crumbled feta, or substitute red wine vinegar for lemon juice.