aubergine dip

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata (Greek Eggplant Dip)

eggplants

garlic,

extra virgin olive oil,

lemon juice

salt

pepper

parsley leaves and olives

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.

Allow the eggplant to rest until cool enough...

Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.

Transfer the eggplant to a large bowl and...

Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

https://mediavine-res.cloudinary.com/video/upload/c54euz0aqviaa1kzmao7.mp4

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata, or Greek Eggplant Dip

Mirza ghasemi recipe, a delicious Persian dip of smoky eggplants, tomatoes and eggs. Perfect as part of a mezze or as a starter with bread.

Mirza Ghasemi

garlic cloves

Tbsp salted butter

Tbsp extra virgin olive oil

½ tsp ground turmeric

tomatoes

Tbsp sundried tomato paste (or regular)

eggs (whatever size)

black pepper

chopped parsley or coriander (cilantro) (optional garnish)

barbecue

Prep your barbecue. Then push a skewer through your aubergines and barbecue them for about 15 minutes, turning frequently. When done, leave to cool until they can be handled without burning and follow the steps below.If you have a gas barbecue, you might as well do this on the stove or under your grill (broiler).

Char the Aubergines - Barbecue

char

Preheat the oven to 200˚C (400˚F/ Fan 180˚C) and line a baking sheet with foil.Pierce the aubergines with a metal skewer or fork. Place them over your gas flame for about 5 minutes, turning 3 times until the skin is a very dark colour.The skewers are there to help you turn the eggplants. Be careful, don&#39;t burn your fingers.

roast

When done, place on the foil covered baking sheet and roast in the oven for about 30 minutes, until they are completely soft, literally melting on the inside. You should be able to push a knife right through.Take them out of the oven and leave to cool so you can handle them.

Char the Aubergines - Indoors

scrape

Make sure the aubergines are cool enough, then you can do this 2 ways:1. EITHER peel the burnt skin off. Don&#39;t worry too much about getting all of it off. The odd bit of burnt skin is going to enhance the mirza ghasemi&#39;s flavour.2. OR halve the aubergines lengthwise. Then using a spoon, scrape out all the soft flesh.

chop

Using a knife, roughly chop up the aubergine flesh which should be very, very, soft. Set aside.Discard the skins.

Getting the Aubergine Flesh

Heat the butter and olive oil in a large frying pan over medium-low heat and fry the garlic for 30 seconds then add the turmeric, chopped tomatoes, sundried tomatoes and salt.

simmer

Bring the heat up to medium (depending on the size of your pan) and stir everything to mix well. Bring it up to simmering, then cover, lower heat and cook for 5 minutes.

cook

Ad the chopped/mashed aubergines, increase heat to medium again, so everything can heat up well. Mix it thoroughly, then reduce heat back down to low, cover and cook for 15 minutes. We want a fairly thick stew at the end of this time. If still runny, leave lid off and cook for 5 more minutes.Check seasoning, and add more salt if necessary. A little freshly ground black pepper at this stage would be good too, just stir it all in.

Cooking Mirza Ghasemi

If just stirring the eggs through: we&#39;ll only use 2 eggs.Crack the eggs into a bowl and beat lightly with a fork.When your aubergine and tomato mix above has thickened to your liking and you&#39;ve checked seasoning, pour the beaten eggs all over and gently stir it through using a fork. We don&#39;t want overcooked eggs so do this for only 1 minute or so.Take it off the heat, leave to rest for 5 minutes, then top with freshly ground black pepper and herb of your choice.

rest

If having runny yolks: separate the 4 eggs into yolks and whites.If you are using all the whites, just break the other egg into them and whisk lightly to mix. If you don&#39;t want all those whites, save half the amount aside for another day.Stir the beaten eggs into your mix with a fork.Then, create 4 little wells and drop the egg yolks in each. Cover and cook on medium heat for 2 minutes or until the yolks are done to your liking. Or less, if you want the yolks very runny.Rest for 5 minutes, then top with freshly ground black pepper and herb of your choice.Leftovers can be kept in an airtight container, in the fridge for 1 day. If your eggs have been completely stirred through, your mirza ghasemi will keep for 2 days in the fridge.

Adding the Eggs

Really nice...Next time I'll get tge bbq out..too cold today, because I did miss the smokey flavour

Forgot to leave a rating, five stars for me !

Tried this today. Is delicious. I used 2 eggs and mixed them in because I want to keep it longer in the fridge. Thanks for recipe!

I had never heard of this before, but it sounds delicious! I have some extra eggplant from the garden that needs to get used up.

This deliciously creamy aubergine dip with tahini is so easy to make, with a deep, smoky flavour.  The aubergines can be cooked in an oven, grill BBQ or air-fryer.

Aubergine Dip with tahini

aubergines

tbsp tahini

olive oil

garlic (or 1 tsp garlic paste)

tsp cumin

lemon

fresh parsley or mint (to garnish)

Prick the aubergine skins with a fork 2-3 times each.

To cook the aubergines:- Under the grill: Preheat the grill to its highest setting.  Cover the bottom of your grill pan with foil.  Cook for 18-20 minutes, turning regularly, until the skins are blackened, the aubergines have collapsed and flesh is soft.- On a BBQ: Cook on the BBQ, turning regularly, until the skins are blackened, the aubergines have collapsed and flesh is soft. This might take anything between 30-60 minutes, depending on the heat and size of your aubergines.- In the oven: Preheat your oven to 190°C (fan) / 375°F / Gas Mark 5. Place on  a baking tray lined with foil and roast for 50-55 minutes, turning regularly,  until collapsed.- In an Air Fryer: Preheat the air fryer to 190°C / 375°F.  Cook the aubergines for 20 minutes, turning regularly.

Leave the aubergines to cool.  Place a sieve over a bowl or jug.

When cool enough to handle, scoop out all the soft flesh from the aubergines and put it into the sieve.  Leave it to drain for half an hour or more.

Tip the aubergine flesh, tahini, olive oil, crushed garlic, ground cumin and juice and zest of half a lemon into a blender or food processor.  Season generously with salt and pepper.

Blitz until completely smooth, (this might take a minute or two), then taste and add more salt and lemon juice as required.  Scatter with finely chopped parsley and/or mint and serve.

My family loved all the flavors in this dip! Seriously amazing!

Thanks the detailed directions walked me right through the process. Yum!

This is one of my favorite dips, but I've never made it at home before. I'm excited to try this recipe!

This recipe looks delicious! I think it would be a nice healthy appetizer for the upcoming holidays!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1664364817/f8y1a7jn9coimxe0fc91.mp4

A step-by-step video showing how to make an easy Aubergine Dip with tahini.

Top 3 aubergine dip recipes from across the web

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Melitzanosalata (Greek Eggplant Dip...

Mirza Ghasemi

Aubergine Dip with tahini

Top 3 aubergine dip recipes from across the web

The most viewed aubergine dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Melitzanosalata (Greek Eggplant Dip...

Mirza Ghasemi

Aubergine Dip with tahini

The most viewed aubergine dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine