THE REAL MELITZANOSALATA
Well, I'm sure there are lots of authentic versions of this wonderful dip. But this is my family's favorite. I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata. This gives the dip a great texture and mouthfeel. We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices.
Provided by Jostlori
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
- Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
- Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
- With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
- Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
- To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.
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Pawan Kawar
[email protected]I'm going to make this melitzanosalata for my next party.
Sangin Abdulrahman
[email protected]This melitzanosalata looks delicious!
Veronicah Lokwe
[email protected]I can't wait to try this melitzanosalata recipe!
Babar Ali Chandio
[email protected]This melitzanosalata is the perfect appetizer or side dish for any occasion.
Mohammed Bayouq
[email protected]I'm so glad I found this recipe! I've been looking for a good melitzanosalata recipe for a long time.
sky Jahed
[email protected]This melitzanosalata is so easy to make and it's so delicious! I love the smoky flavor of the eggplant and the tangy flavor of the lemon juice.
Merlisa Quililan
[email protected]I've made this melitzanosalata several times now and it's always a crowd-pleaser. It's the perfect dip for pita bread, crackers, or vegetables.
Theophile Ndegeya
[email protected]This melitzanosalata is a great way to use up leftover eggplant. It's also a healthy and delicious appetizer or side dish.
Moesha Mayers
[email protected]I'm not usually a fan of eggplant, but this melitzanosalata is amazing! The roasted eggplant is so flavorful and the tahini gives it a nice creamy texture.
Abhay Mandal
[email protected]This is my go-to recipe for melitzanosalata. It's so easy to make and always turns out delicious.
Amanda Pugh
[email protected]I made this melitzanosalata for a party last weekend and it was a huge hit! Everyone loved the smoky flavor of the eggplant and the creamy texture.
mst mim molla
[email protected]This melitzanosalata is the real deal! I've tried many recipes over the years, but this one is by far the best. The eggplant is roasted to perfection, and the tahini and lemon juice give it a delicious tangy flavor.