Melitzanosalata is a traditional Greek eggplant dip recipe comprising broiled eggplants that have been blitzed with mediterranean flavours. Perfect for sweltering summer days!
- Place each eggplant on a gas hob and turn a quarter every 5 minutes. The process should take 20-30 minutes in order for the eggplants to be completely charred all over and completely cooked through. They will have a “collapsed” appearance.
- Remove from the heat and set aside to completely cool down.
- In a food processor blitz together extra virgin olive oil and garlic and set aside.
- Add all the cooked eggplants and give it a quick blitz. It’s up to you how chunky or smooth you like your dips.
- Add the remaining ingredients and give it a quick blitz.
- Spoon onto four meze plates. Drizzle with olive oil and place Kalamata olives in the middle.
- Serve with flatbread, crudités or breadsticks as part of a main meal, light lunch or simply a snack on its own. Enjoy!
- If you don’t have a gas range, you can cook them under the broiler/grill. Preheat the latter first then cook on a high setting for 20-30 minutes, turning frequently, until completely cooked through.
- The bigger the eggplant, the longer it will take to cook. You want the flesh to give way upon touch. If it gives resistance, it needs further cooking.
- If you’re in a hurry you can peel the skins off the eggplant by running them under tap water until they’re cool enough to handle. Ensure to squeeze out the excess water. The process might dampen the vegetable’s flavour a bit in the process.
- Category: Dip
- Method: Grill
- Cuisine: Greek
Keywords: melitzanosalata, greek eggplant dip, vegan aubergine recipe, summer dip recipe, roast eggplant dip