Top Rated Melitzanosalata Recipes

Melitzanosalata
Mele Kalikimaka is the thing to say on a bright Hawaiian Christmas Day. Melitzanosalata is a Greek eggplant dip to make on any day, bright or not. It's a really easy, zippy, quick dip — you can have it ready pretty quickly. You just need to account for the 45 minutes it takes to cook the eggplant. Click here to see 9 Divine Greek Recipes.
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Maïté G.
A greek eggplant salad, I have never tried this, but it looks good and I'm posting it for the World Tour 2005. Preparation time is an estimate!
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Melitzanosalata recipe. Ready In: 70 min. Makes 6 servings 125 per serving Ingredients: eggplants, garlic cloves, tomatoes, salt and black pepper, parsley leaves, oregano, olive oil, red wine vinegar
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Lorrie Corvin, Cooking Light NOVEMBER 2005
This eggplant dip is a favorite in Chicago's Greektown section. Prepare up to a day ahead, and refrigerate.
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Joshua Bousel
When gripped in a heatwave, as most of the country was last week, the grill might not be be the first place you'd want to be. At the same time, when I was considering making this melitzanosalata, a Greek roasted eggplant dip, the prospect of having the oven going seemed even worse. Most recipes for melitzanosalata have you roast the eggplant in the oven for 30 minutes until it's completely soft, but after grilling the eggplant and avoiding that oven heat, I'd argue it's grill or nothing for this dip (the grill is the more traditional method anyway). There are very few ingredients in this dip—roasted eggplant, lemon juice, garlic olive oil, parsley, salt, and pepper. The grill added a smokiness that you can definitely taste. If you went the oven route, you'd miss that flavor altogether. The chilled end product had a nice cooling effect, with creamy smokiness balancing the fresh lemon and parsley. It's a refreshing pay-off for the heat endured while making it. Adapted from Whipped About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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j-jitterbug
This is a Greek dip with eggplant and tomatoes-delicious on pita.
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** Poppy **
Spread on warm bread, or use as a dip!
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www.recipesource.com
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Leslie in Texas
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.
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Dreamer in Ontario
Recipe by Chrissa Paradissis' The Best Book of Greek Cookery. It was found in The Good Cook Salads
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Nicola Kotsoni
Plus: More Appetizer Recipes and Tips
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Queen Dana
This recipe is by the Frugal Gourmet himself, Jeff Smith. Hope you enjoy!
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