ReceptnaptárMelitzanosalata (aubergine dip)
Melitzanosalata is the smoky, creamy aubergine dip of the Greek meze table: roasted aubergine, olive oil, garlic and a little vinegar. Charring the aubergine skin gives it its characteristic smoky aroma. It's just as good spread on bread, with pita, or as a dip alongside grilled meats.
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Ingredients
Method
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- Heat the oven to 220°C (200°C fan). Prick the aubergines all over with a fork and place them on a baking tray.
- Roast for 25-30 minutes, turning halfway, until the skin is blackened and the flesh is completely soft. (You can also char them over an open flame, which gives a smokier flavour.)
- Let them cool a little, then halve them, scoop out the flesh and drain it in a sieve for 10 minutes so the bitter juices run off.
- Chop the flesh finely with a fork or knife; don't blend it smooth, so it keeps some texture.
- Add the garlic, vinegar, parsley, salt and pepper, and work in the olive oil bit by bit until creamy.
- Rest in the fridge for at least 1 hour, then serve with toast or pita.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roast the aubergines until perfectly soft and let them drain: the excess juice is bitter and watery.
- Chop it by hand or with a knife rather than blending it, so it keeps its stringy, rustic texture.
- After a day or two of resting, the garlic and vinegar mellow and the flavour rounds out.
Frequently asked questions
How long does it keep?
In the fridge, covered, for 4 days.
What's the difference from baba ganoush?
Baba ganoush contains tahini, whereas Greek melitzanosalata doesn't; it uses olive oil and vinegar instead.
Similar recipes
- Baingan bharta (smoky mashed aubergine) · Indian
- Aubergines à la provençale (Provençal baked aubergines) · French
- Kyopolu (Bulgarian roasted aubergine and pepper spread) · South Slavic
- Baba ganoush (smoky roasted aubergine cream with tahini) · Middle East & Caucasus
- Braised Eggplant with Garlic (Berenjenas mareadas) · Spanish & Portuguese
- Aubergine “caviar” (baklazhannaya ikra) · Russian
More greek ideas
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- Tzatziki with toasted pitta
- Spanakopita (spinach and feta pie)
- Fakes (Greek lentil soup)
- Fasolada (Greek white bean soup)
- Revithia soupa (chickpea soup)
- Gigantes plaki (baked giant beans in tomato sauce)
- Dolmades (stuffed vine leaves)
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