Best 2 Greek Eggplant Dip Recipes
Welcome to the realm of culinary delights, where flavors intertwine to create a symphony of taste. In this article, we embark on a journey to discover the secrets of the tantalizing Greek eggplant dip, also known as melitzanosalata. From the sun-kissed fields of Greece, to your table, this dip captivates taste buds with its smoky, creamy, and piquant character. With a few simple ingredients, and a dash of culinary expertise, you can transport yourself to the heart of Greece, and savor the authentic taste of this delectable dish. Whether you're hosting a gathering of friends, or simply seeking a flavorful addition to your next meal, this article will guide you through the steps of creating the perfect Greek eggplant dip that will leave your guests asking for more.
Let's cook with our recipes!
ROASTED-EGGPLANT DIP WITH GREEK YOGURT
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
- Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.
GREEK EGGPLANT DIP
A creamy, spicy dip to be served with pita bread or crackers, or as a side dish with meat or fish. You could also use it to dip veggies. Adapted from Authentic Greek Recipes blog
Provided by AlaskaPam
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the eggplants and make a few deep cuts in the skin. Put them on a baking sheet and place in a 450F oven for about 1 hour, or until the skin is burned and crispy when you touch it. You want the skin to be burned to give the dip a smoky flavor. Allow the eggplants to cool and cut them open and scoop out the flesh. Discard the large dark seeds.
- Place the flesh in a colander and salt it, and add the lemon juice. Allow the flesh to drain for about one hour. Place the drained flesh in a bowl and mash with a fork. Add the yogurt, garlic and olive oil and stir until it is smooth.
- Enjoy!
Tips:
- Choose the right eggplants: Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have bruises.
- Roast the eggplants properly: Roasting the eggplants is an essential step in making the dip. It helps to bring out their natural sweetness and smoky flavor. Make sure to roast the eggplants until they are tender and slightly charred.
- Use a food processor: A food processor is the best tool for making eggplant dip. It will help you to achieve a smooth and creamy consistency.
- Add flavorings and spices: Feel free to experiment with different flavorings and spices to create your own unique eggplant dip. Some popular options include garlic, lemon juice, cumin, paprika, and oregano.
- Serve with pita bread, crackers, or vegetables: Eggplant dip is a delicious appetizer or snack that can be served with a variety of accompaniments. Pita bread, crackers, and vegetables are all great options.
Conclusion:
Eggplant dip is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or meal. It is easy to make and can be tailored to your own personal taste. With its smoky flavor and creamy texture, eggplant dip is sure to be a hit with your family and friends.
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