To make this Greek Roasted eggplant dip you only need your oven and a fork. Plus 4 very basic ingredients, garlic, extra virgin olive oil, vinegar, and parsley.
Melitzanosalata which is what this roasted eggplant dip is called in Greece is a very tasty, and appetizing dip or eggplant salad if we translate its exact Greek name (Melitzana = eggplant, salata = salad).
And to complete our Greek lesson here's how to pronounce Melitzanosalata: Mel-e-j-a-no-sa-la-ta. Making the dip might be easier than pronouncing it, but with a little bit of practice, you'll get there.
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What It Tastes Like
The roasted eggplants right on their own are such a delicious ingredient, that doesn't need much else to give you a delicious dish. That's why this recipe is so simple with only a few ingredients. You can taste the soft, mellow flesh of the eggplants with its smokey aftertaste. While the vinegary and garlicky flavors really bring on your appetite for more!
There are two ways to cook eggplants to make eggplant dip. You can either grill the eggplants on a grill or roast them in the oven.
Cooking the eggplants on fire (charcoal, or gas grill) gives a stronger more smokey flavor. While cooking them in the oven gives a more subtle smokey taste. But that also depends on how long you cook the eggplants.
To make a really flavorful eggplant salad dip you need to roast or grill the eggplants until they're charred and start to cave in. The less flesh is left on the inside the stronger the flavor of the dip.
Especially when roasting in the oven it's important to roast the eggplants very well to achieve a strong smokey flavor. Don't worry they won't burn on the inside the skin is thick enough to protect the flesh even if the skin itself gets charred and burned.
For a stronger flavor you can char the eggplants on the flame of a gas stove and once the skin is charred, finish off in the oven.
How To Make Melitzanosalata
There are two ways to make this Greek Eggplant Dip. One is to mash the eggplant flesh with a fork and the second is to use a small food processor or a blender. That's completely up to you, and whether you prefer a smooth dip or a chunky one. Personally, I prefer the fork method.
And here's the process of making Melitzanosalata step by step.
- Clean the eggplants from any dirt by rubbing them with a tea towel.
- Prick a few times on each side with a knife (this prevents them from exploding while they cook).
- Roast them on a rack in a very hot oven. Or grill them on a gas grill.
- Once they're fully charred, set them aside to cool.
- Then cut the eggplants in half and scoop the flesh with a spoon.
- You can either strain the flesh and discard or save their oil, or use the flesh as is.
- Mash the flesh with a fork or add to a small food processor or blender (together with the remaining ingredients).
- Mix the mashed flesh with the remaining ingredients and let the dip marinate in the fridge for 2 hours.
OTHER GREEK DIPS TO TRY:
- Tzatziki -As Made In Greece
- Skordalia - Potato & Garlic Dip
- Tarama - Carp Roe Dip
- Patzarosalata - Beetroot & Greek Yogurt Dip
Difference Between Greek Eggplant Dip And Baba Ganoush
These are both two very popular eggplant salad recipes. And if you ever wondered if there is, and what is the difference between them, then let me tell you there is. Baba Ganoush is made with the addition of tahini and usually smoked paprika as well.
Also, a recipe for Greek Eggplant Dip usually calls for vinegar, Baba Ganoush is made with lemon juice.
Eggplant Salad Dip Made In Food Processor 🠫
There are many variations of this eggplant salad in Greece and here's a list of ingredients that you can find in all the different recipes. Since this is a very basic Melitzanosalata recipe, you can play around and add any of the ingredients mentioned below.
- Roasted red peppers (1-2 tablespoons diced).
- Chopped walnuts (3-4 tablespoons).
- Toasted Pine Nuts (sprinkle on top).
- Sun-dried tomatoes preserved in oil (2-3 tablespoons).
- Capers chopped (1 tablespoon).
- Greek yogurt strained (2 tablespoons).
- Tahini (1-2 tablespoons).
How Long Will It Keep?
You can keep this dip for up to 2 weeks in an airtight food container in the fridge.
Greek Eggplant Dip (Melitzanosalata)
- 6 eggplants about 1500 grams (3.3 pounds)
- 2 large garlic cloves
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh parsley chopped
- freshly ground pepper
Cook The Eggplants:
- Preheat oven to 230°C / 446°F.
- Using a knife, give a few pricks to the eggplants on each side.
- Cover a baking sheet with aluminum foil. Fit the baking sheet with a wire rack. Otherwise, use your oven's rack and a baking sheet at the bottom.
- Place eggplants on the rack and roast until they start to cave in and their skin starts to harden and look burned. It usually takes about 1 hour to 1 hour and 15-20 minutes depending on the size of the eggplants. Alternatively, use a grill to char the eggplants.
- Let eggplants cool down to room temperature.
- Halve the eggplants and scoop the insides with a spoon. You can strain the flesh in a strainer for a thicker dip.
- Press or finely grate the garlic cloves.
- Mash the flesh of the eggplants with a fork and then mix in the remaining ingredients.
Food Processor Method:
- Add the flesh of the eggplants in a food processor along with the remaining ingredients and blend until smooth.
- Refrigerate and marinate the dip for at least 2 hours before serving.
- Serve with extra virgin olive oil on top, Greek olives, and some bread. You can keep it in the fridge for up to 14 days.
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