Greek Eggplant Dipspread Melitzanosalata Recipes

MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
• Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
• Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

GREEK EGGPLANT DIP/SPREAD "MELITZANOSALATA"

Steps:

• 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.
• 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.
• 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.
• Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
• 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

MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)

Steps:

• Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
• allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
• Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
• Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
• Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.