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Melitzanosalata Recipe

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Melitzanosalata Recipe
Melitzanosalata
Arthur Bovino

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.

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8
Servings
Deliver Ingredients

Ingredients

  • 2 eggplants, cut in half lengthwise
  • 8 garlic cloves
  • 3 tablespoons fresh parsley
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 6 tablespoons of white wine vinegar
  • 2 tomatoes, chopped
  • Pepper

Directions

Preheat oven to 375 degrees. Bake the eggplants on a sheet tray or baking pan for about 45 minutes. Remove and peel off the skin (it should come off easily at this point).

Toss garlic, parsley, olive oil, and a teaspoon of salt in the food processor and pulse until it turns into a paste. Add eggplant, vinegar, and chopped tomatoes then pulse until well mixed. Season with pepper and eat with pita chips.

Melitzanosalata Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Melitzanosalata Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.