Melitzanosalata

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Ingredients

Adjust Servings:
2 medium to large White Bread eggplant
1 tsp Ground Beef salt course salt
1/2 of a large onion Rome Tomatoes onion cut into fourths
1/4 cup Black Pepper olive oil
1 1/2 tbls Cabbage lemon juice
1 1/2 tbls Cucumbers red wine vinegar
to taste salt & pepper

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Melitzanosalata

Eggplant salad

Features:
  • Gluten Free
  • Vegan
  • Vegetarian
Cuisine:

An eggplant salad that's more of a dip

  • 1 hour
  • Serves 2
  • Easy

Ingredients

Directions

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The translation of melitzanosalata literally means “eggplant salad” but this dish is more of a dip or spread than it is a salad. There are two variations of this delicious “salad”. There is “country style” and there is “city style”. The one we made here is a little bit of both. With “country style”, you generally add chopped tomatoes but my sister Joanna doesn’t like like it with tomatoes. She thinks of it as a filler and when it comes to this dip, she’s a purist. And I agree.

You can omit the onion if you’re not a fan, or add chopped garlic. That’s the beauty of melitzanosalata. You can play with it to come up with a version you love. However you make it, it makes a healthy and delicious meze, and we’re all about healthy and delicious!

Steps

1
Done

Preheat over to 450 degrees

Slice the eggplant in half, then sprinkle coarse salt onto each side. Leave it for 30 minutes as this will help remove the bitterness from the eggplant. Brush off with a damp cloth.

2
Done

Prick the eggplants several times and place on a baking dish. Bake 40 minutes to an hour or until soft and wrinkled. Remove the eggplant and set aside to cool.

3
Done

Place onion is food processor and pulse until coarsely chopped.

4
Done

Once cool enough to handle, peel the skin from the eggplant. Scrape any flesh from the skin. Discard skin. Remove any excess seeds.

5
Done

Add the eggplant flesh to a food processor with the onion and pulse until onion is finely chopped and eggplant is smooth.

6
Done

Add the olive oil, lemon juice and vinegar and pulse until well combined.

7
Done

Place eggplant mix into serving bowl. Add salt and pepper to taste.

8
Done

Refrigerate until ready to serve. Serve with pita bread or pita chips.

Greek Sisters

We're two Greek sisters who love to cook & create!

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