- Prep Time: 10 minutes
- Cook Time: 25
- Yield: 3 cups
There are as many ways to make Melitzanosalata as there are names for this dip or names for its primary ingredient: meltzana, a.k.a. aubergine, a.k.a. eggplant.
In Greece, this appetizer is called melitzanasalata, or eggplant salad (aubergine salad), even though it is more of a dip or spread. In the Middle Eastern countries, it is called Baba Ganoush.
I really like a lot of garlic in melitzanosalata and plenty of fresh lemon, as well as organic, extra-virgin Kalamata olive oil. Only use raw garlic, not roasted, and mash the roasted eggplant with a fork.
Many recipes you may find call for using a blender or food processor. For me, the appliance methods make too much of a soupy, sloppy mess. Make this dip an hour or so in advance of serving it so that the flavors, particularly the garlic, infuse better.
For the optional feta garnish, Bulgarian, Greek, and French feta varieties are rated among the best in the world. They are typically found at Mediterranean specialty grocery shops.
Serve melitzanasalata with fresh pita triangles, toasted pita chips, as bruschetta, and certainly for Greek meze (small plate appetizers) or a Greek Gala feast!
Ingredients
- 2 large eggplants
- 4-5 cloves of garlic
- 1/2 cup olive oil
- juice of one lemon
- 1/2 bunch Italian parsley, finely chopped
- salt and black pepper
- 1/4 cup feta cheese, for garnish (optional)
Instructions
- Preheat over to 400ºF.
- Cut two lengthwise slits in the whole eggplants, place them on a foil-lined cookie sheet, and roast for 25 minutes.
- Meanwhile, peel the garlic, smash it with the blade of your chopping knife to release all the health constituents, then chop the garlic finely.
- Once the eggplants are cooked (juices will be flowing and the outer skin membrane will be collapsing and slightly charred), remove them from the oven and let them cool until they are easy to handle by hand.
- Cut the eggplants in half from stem to end. Scrape the flesh into a mixing bowl. Sometimes I will discard the seeds; other times I will use the whole thing inside, depending on how seedy the fruit is.
- Mash the eggplant fruit with a fork until smooth. Add the garlic, lemon, olive oil, and parsley, and mix well. Add salt and pepper to taste.
- Refrigerate for at least 15 minutes, if you have time. This step is not necessary. Spoon the mixture into a serving bowl, sprinkle with crumbled feta cheese, and serve.
- Greek beer, retsina, or chilled go very nicely with melitzanosalata or any Greek meze.
