Greek Eggplant Dip (Melitzanosalata)

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Mmm!! One of my favourites! Smooth and tangy. This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer - with mayonnaise it has a slightly thicker, richer taste.
This is a side dish which can be served with any meat, fish or vegetable dish.

Ingredients

3 large eggplants
300g strained Greek yoghurt or mayonnaise
3 medium-sized cloves of garlic
2 tablespoonfuls extra virgin olive oil
1 lemon
Salt

Preparation

Wash the eggplants and make a few deep cuts in their skin with a sharp knife.

Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.

Allow them to cool and cut them in two lengthwise.

Scoop out the white flesh and try to remove the dark seeds.

Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.

Allow them to stand and drain for an hour.

Mash them as much as you can with the help of a fork, do not use a blender.

Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.

Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.



If you've tried this recipe, please rate it!


 


Eat and Enjoy!

5 comments:

Anonymous said...

Sounds like a lovely recipe, but how much salt are you supposed to add? And do you rinse it off before mashing?

Blackberry application said...

look like a simple and tasty, i want to try taste it

Anonymous said...

Just tried this and it's awesome! Thanks a lot for the recipe! / Kristin from Sweden

Anonymous said...

Just try your best to find Greek yoghurt, will be worth it, believe me. Forget the mayo. It also can be done with very creamy neutral cheese or sour cream instead.

Anonymous said...

Interesting dip, kinda bland but maybe after it sits for a few hours it will be tastier. I am serving it with slightly steamed/cold cauliflower and some interesting chips I picked up at the grocery. Salt just may be would it needs to spark the flavor.

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