Melitzanosalata
4 servings
300 minutes
Melitzanosalata is a traditional Greek dip made from roasted eggplants, featuring a rich, tender flavor with a hint of lemon juice's acidity and the freshness of herbs. Its history is closely tied to Mediterranean culinary traditions where eggplants are a key ingredient. Roasting the eggplants gives the dish a velvety texture, while adding garlic, yogurt, and aromatic herbs makes it refreshing and zesty. Melitzanosalata is often served as an appetizer with crispy bread or pita and can also be used as a side dish for meat and fish dishes. The chilled dip is perfect for summer evenings, revealing the flavor notes of Mediterranean cuisine.
1
Wash the eggplants and prick them well with a toothpick. Place them on a baking sheet with a damp parchment paper and bake in the oven for 45 minutes at 200 degrees, then let cool.
- Eggplants: 2 pieces
2
Cut the eggplants in half, scoop out the flesh, spread it on kitchen paper, and dry for 1 hour.
- Eggplants: 2 pieces
3
Chop the eggplant flesh with a mixer along with parsley, mint, yogurt, lemon juice, and olive oil; season with salt and pepper to taste. Add a garlic clove cut into 3 pieces. Place the eggplants in the refrigerator for at least 3 hours, then remove the garlic and serve.
- Eggplants: 2 pieces
- Parsley: 1 bunch
- Fresh mint: 1 bunch
- Greek yogurt: 1 tablespoon
- Lemon juice: 1 tablespoon
- Extra virgin olive oil: 3 tablespoons
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste