Best 4 Melitzanosalata Greek Eggplant Aubergine Spread Recipes
Melitzanosalata is a classic Greek eggplant aubergine spread. It is commonly served as an appetizer or dip, and is a staple of Greek cuisine. It is made from roasted eggplant, olive oil, garlic, lemon juice, and chopped parsley. Melitzanosalata is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. It is also a good source of antioxidants and fiber. In this article, we will provide you with our recommendation for the best melitzanosalata recipe, as well as tips on how to make it and how to serve it.
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MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)
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!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
Steps:
- 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 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 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.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 442 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 12 g
GREEK SMOKED AUBERGINE DIP RECIPE (MELITZANOSALATA)
Try this delicious Greek smoked aubergine side dish! Are you having a BBQ? Why not prepare this easy and quick summery side...
Provided by Vasiliki
Categories Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C or 392F
- Wash the aubergine ( eggplant) under running water and dry it with a towel. Pierce the aubergine a few times with a toothpick once dry.
- Place the aubergine (eggplant) on a baking tray and roast it at 180C-200C or 356-392F for 30-40 minutes. Check at regular intervals if the aubergine is ready. Note that cooking time will depend on the size of the aubergine.
- When the aubergine is ready, remove it from the oven. Slice it along the long axis so that the flesh is visible. The flesh will be soft and juicy.
- Dice the tomato and chop the garlic finely.
- Crumble the Feta cheese and sprinkle it along with tomato, garlic and thyme on the aubergine.
- Finally drizzle with olive oil and vinegar.
MELITZANOSALATA (GREEK EGGPLANT (AUBERGINE) SPREAD)
Make and share this Melitzanosalata (Greek Eggplant (Aubergine) Spread) recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
- allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
- Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
- Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
- Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.
PIQUANT EGGPLANT SPREAD (MELITZANOSALATA)
This recipe comes from a "Cooking Class" section of an April 1987 issue of Bon Appetit. The title was Greek Menus the Easy Way and featured recipes by chef Sofi Lazaridis. This is delicious as a spread on pita bread or pita crisps. Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Spreads
Time 1h
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Using fork, pierce eggplants all over.
- Bake until soft, about 40 minutes;cool.
- Peel eggplants and transfer to bowl; mash well.
- Stir in next 6 ingredients; season to taste with salt and pepper.
- Cover mixture and refrigerate until well chilled.
- (Can be prepared 1 day ahead.).
Nutrition Facts : Calories 517.8, Fat 46.1, SaturatedFat 6.4, Cholesterol 1.5, Sodium 88.8, Carbohydrate 27.8, Fiber 15.2, Sugar 10.8, Protein 4.9
Tips:
- Choose the right eggplant: Look for small to medium-sized eggplants with smooth, unblemished skin. Avoid eggplants that are too large, as they tend to be more bitter.
- Roast the eggplant properly: Roasting the eggplant brings out its smoky flavor and makes it easier to mash. Pierce the eggplant with a fork several times before roasting to prevent it from exploding. Roast the eggplant until it is tender and slightly charred.
- Use a food processor or blender: A food processor or blender will help you achieve a smooth and creamy spread. If you don't have a food processor or blender, you can mash the eggplant by hand, but it will take more time and effort.
- Season the spread to taste: Melitzanosalata is a versatile spread that can be seasoned to your liking. Add lemon juice, garlic, herbs, and spices to taste. You can also add crumbled feta cheese or chopped walnuts for extra flavor.
- Serve the spread with pita bread, crackers, or vegetables: Melitzanosalata is a delicious appetizer or snack. It can be served with pita bread, crackers, or vegetables. You can also use it as a sandwich spread or dip.
Conclusion:
Melitzanosalata is a delicious and versatile Greek spread made from roasted eggplant. It is easy to make and can be seasoned to your liking. Serve it with pita bread, crackers, or vegetables for a delicious appetizer or snack.
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