This melitzanosalata recipe is my dad's recipe. He approves even with my little extra "touches".
It's simplicity to the rescue yet again! I don't need to sound like a broken record - but you know that I adore humble, simple dishes.
And this Greek dip is a perfect example of that.
Too many eggplants?
I recently went overboard, buying a considerable amount of eggplant at the local market.
With one batch I whipped up the Greek classic - "papoutsakia". With the remainder, I made this melitzanoslata recipe.
And please don't let that big unpronounceable word scare you. It's the Greek version of an eggplant dip.
I actually had to ring up my father to get the recipe, and his directions were spot on. It really is effortless to prepare and if you're enjoying a Southern hemisphere summer- get onto it immediately!
I will be straight up honest and say that this dip was never a favourite of mine. Whenever we attended a Greek function here in Australia (in the '70s and '80s), melitzanosalata would always appear alongside tzatziki and tarama (the pinkish fish roe dip) as a starter dip.
It was always the last to be eaten!
Somehow everyone would gobble up the remainder of the dips, and the eggplant dip would get left on the shelf!
But I'm glad my older, more mature tastebuds rediscovered it. I don't think I could live without eggplant in my diet!
The only addition I made to this dip was to add some parsley. Somehow I think the green gives it an extra bit of oomph!
I invite you to grab some fresh bread and dig in.
And don't be afraid of the garlic in this either! My father insisted there had to be at least 5 cloves in melitzanosalata!
I hope you enjoy this.
I'm currently working on a batch of new recipes (including some Sicilian eggplant ones).
Also, look out for a massive project involving the blog in the next month.
It's all inspiring!
Take care and all the best.
- 2 eggplants
- 5 cloves garlic
- 1½ tbsp breadcrumbs
- ⅓-½ cup extra virgin olive oil
- 3 tbsp vinegar, red wine
- pinch salt and pepper, to taste
- ¼ cup flat-leaf parsley, loosely packed
- Preheat your oven to 180 deg C and line a tray with baking paper.
- Place your eggplants on the tray and cook for 1 hour.
- Once the eggplants are cooked, allow them to cool for half an hour. Very gently remove the skin and place the flesh in a colander to drain for another half an hour.
- Place the eggplant, garlic, breadcrumbs, ⅓ cup olive oil, salt, pepper and parsley in a food processor and whizz until smooth.
- Taste the eggplant dip and adjust with extra oil, vinegar or seasoning as needed.