Melitzanosalata (Greek Eggplant Dip)
Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Italian eggplants (about 1 1/2 lb)
- 1/2 white onion
- 2 cloves garlic (minced)
- 1 tbsp chopped parsley
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Wash and dry the eggplant.
- 2
Turn on the gas range to medium high heat.
- 3
Place the eggplant on the range and char on one side until the skin is burned and the flesh starts getting soft.
- 4
Turn and char on the other sides until the skin is burned on all sides, the eggplant is cooked and the flesh is completely soft. This would take about 20 to 30 minutes.
- 5
Place the eggplants in a bowl and let them cool a bit. Open them up using a knife and scoop out the flesh into a strainer placed on a bowl.
- 6
Squeeze the eggplant in the strainer and let it sit for 30 minutes so it releases liquid.
- 7
Meanwhile, grate the onion and squeeze it hard. Discard the excess liquid.
- 8
Transfer the eggplant from the strainer to a bowl and discard the liquid from the eggplant.
- 9
To the eggplant, add grated onion, minced garlic, chopped parsley, olive oil, lemon juice, salt and pepper. Mix well.
- 10
Cover the bowl with a plastic wrap and refrigerate for 30 minutes.
- 11
Serve cold with pita or crusty bread.