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greek eggplant dip/spread "melitzanosalata"

WWCook1 avatar
Recipe by
Maria *
@WWCook1
Athens

The eggplant dip/spread "Melitzanosalata" is a simple but tasty summer appetizer "meze" It is also consumed during Lent. For those not fasting can add some feta cheese. You'll notice the difference. Although eggplant is not a vegetable I like, this is the only way I enjoy it. This recipe was given to me by my grandmother and she got it from a nun's monastery many years ago. The picture is what was left from Easter Holy week. When I make again I'll post a better one. Hope you enjoy it as much as we do.

yield 4 -6, depending on appetite
prep time 20 Min
cook time 55 Min
method Grill

Ingredients For greek eggplant dip/spread "melitzanosalata"

  • 5-6
    large black eggplants
  • 3
    garlic cloves, minced or finely chopped
  • 1
    handful of parsley, finely chopped
  • 1 or 2 sma lg
    tomatoes,peeled,seeded,squeezed dry & chopped
  • 1
    red bell pepper, diced (optional)l
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    white wine vinegar
  • salt & pepper to taste.

How To Make greek eggplant dip/spread "melitzanosalata"

  • 1
    Wash & pat dry the eggplants. With a fork pierce a few holes all over., wrap each eggplant in aluminum foil and place them under oven grill, on high heat for about 50 minutes or until soft & charred. This could also be done on a gas grill but will need less time to cook. (I personally prefer the gas cause it gives a stronger smoky flavor) When ready pierce again to check if done. If softened they are done. Set aside for a while to cool.
  • 2
    Scoop out the flesh & discard the skin. Place the eggplant flesh & seeds in a colander & lightly squeeze to remove as much liquid. as you can. You don't need a lot of moisture.
  • 3
    With a fork mash the eggplant, but not completely. and set aside in a bowl. Wash, pat dry & dice tomatoes. Discard tomato liquids or save for another use. (I freeze it) Add diced tomato to eggplant. Then add minced garlic and chopped parsley.
  • 4
    Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
  • 5
    Cover and refrigerate for at least one hour or overnight before serving. To serve, garnish with some chopped parsley & drizzle with some olive oil. Enjoy with pita chips or crusty bread like a bruschetta. It could also be served as a side dish to any barbeque cookout. Tip: I sometimes add red bell pepper for crunchiness and to add color. KALI OREXI
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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