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melitzanosalata recipe (traditional greek eggplant dip)

4.8

(632)

www.mygreekdish.com
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Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 8

Cost: $1.37 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 6 ingredients for grocery delivery

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Instructions

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Step 1

To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.

Step 2

For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.

Step 3

Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.

Step 4

Serve the melitzanosalata in a small bowl garnished with a whole black olive. Enjoy!

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