Melitzanosalata, Greek Eggplant dip, by chef Andros.
Original Greek Eggplant dip.
Making the world's best eggplant dip
The title explains the video. It's the world's best eggplant dip. Trust.
The Best Baba Ganoush Recipe » Easy Eggplant Spread
This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.
MELITZANOSALATA: Greek Style Eggplant Salad
Print this recipe here:
Serves 4:
3 eggplants
1-2 garlic cloves, grated
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt & black pepper
2 scallions finely sliced
1 tablespoon finely chopped parsley
Kalamata olives for garnish
Optional Garnishes:
• Chopped tomatoes
• Finely sliced red onion
• Chopped roasted red peppers
• Feta cheese
• Pinch of smoked paprika
Note: The characteristic smoky flavor of this dish comes from roasting the eggplants over a flame. This can be done in the barbeque grill or over a gas stovetop until their skin is charred and the flesh is soft.
Preheat the oven to 450 °F, 230 °C.
Place the eggplants on a baking tray lined with parchment paper and roast in the oven until very soft. About 30 minutes.
Set the eggplant aside and cool 5-10 minutes.
Carefully scoop out the pulp and place in a colander.
Set aside for 30 minutes so that the juices can drain. Alternatively, place all of the pulp in a clean kitchen towel and carefully (it may still be very hot) squeeze out the juices.
Combine the olive oil, vinegar, and grated garlic in a small mixing bowl and whisk together.
Place the pulp in a large bowl and pour the vinaigrette on top. Mix well until combined. Season with salt and black pepper and mix in the scallions. If the dip tastes slightly bitter sprinkle ¼ teaspoon (or more) granulated sugar in it and mix well.
This dip tastes best cold. Refrigerate at least 2-3 hours so that the flavors marry.
Garnish with chopped tomatoes, olives, parsley, and some smoked paprika.
Serve with toasted bread or chopped vegetables. This is also a great spread for sandwiches.
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I don't fry eggplants anymore ❗ Vegan roasted eggplant dip - easy greek eggplant salad recipe
I don't fry eggplants anymore ❗ Vegan roasted eggplant dip - easy greek eggplant salad recipe
With this recipe you will see haw to make the most delicious greek salad with eggplants (aubergine). It is very easy to prepare this greek eggplant dip and to serve it like a appetizer (meze) with another vegan food, with fish or meat! This greek eggplant dip recipe is very similar to baba ghanoush recipe! Just try this recipe and I am sure you will be surprised by the taste. You can also add some greek yoghourt to make this greek eggplant salad testier!
Ingredients:
- 3 eggplants
- 3 red sweet peppers
- 3 cloves of garlic
- 1 chopped onion
- a little chopped parsley
- 40 ml olive oil
- 3 tbsp lemon juice
- salt and pepper
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#eggplant
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Jeder hat sich nach dem Probieren in es verliebt ein einfaches erschwingliches und leckeres Gericht.
Jeder hat sich nach dem Probieren in es verliebt ein einfaches erschwingliches und leckeres Gericht. Ich habe diese Auberginen-Vorspeise wirklich geliebt, ich mache sie immer, wenn Gäste kommen! ???????? Auberginenbrötchen! ???? Vegetarische Gerichte und für diejenigen, die auf Diät sind! Essen Sie lecker und sättigend! Tolle Idee für eine Vorspeise im Urlaub! ???? Auberginen-Vorspeise ist lecker, schnell und gesund! Schnelle und einfache Auberginen-Vorspeise! Probieren Sie es aus und lassen Sie mich wissen, wie es Ihnen gefällt! ???? Guten Appetit und einen schönen Tag!❤️
Zutaten:
4 große und dicke Auberginen.
Schneiden Sie es nicht zu dünn.
2 Esslöffel Salz auf 3 Liter Wasser geben.
20 Minuten beiseite stellen.
1 Zwiebel.
1 Paprika.
1 Tomate.
1 Karotte.
60 ml Pflanzenöl.
Braten, bis sie weich sind.
1-2 Minuten kochen.
Fügen Sie 1 Tasse Reis hinzu.
1 Glas Wasser. 200 ml.
1 Teelöffel Salz.
1/2 Teelöffel schwarzer Pfeffer.
1/2 Teelöffel Thymian.
15 Minuten bei schwacher Hitze garen.
Trocknen Sie die ausgeruhten Auberginen.
50 ml Pflanzenöl ein Teelöffel Thymian.
Die Aubergine auf beiden Seiten damit bestreichen.
Im vorgeheizten Ofen bei 200°C (400°F) backen, bis sie goldbraun sind.
Vom Herd nehmen, wenn das Wasser verdunstet ist.
Ein halbes Bund Petersilie.
Geben Sie einen Teelöffel gehacktes Gemüse auf den Kopf der Aubergine.
Sorgfältig einwickeln.
Führen Sie einen Zahnstocher ein, damit sich die Rolle nicht öffnet.
1 Teelöffel Tomatenmark.
1 Teelöffel Tomatenmark.
1 Teelöffel Salz.
120 ml Wasser.
Im vorgeheizten Backofen bei 200°C (400°F) 5 Minuten backen.
50 Gramm Cheddar-Käse.
Im vorgeheizten Backofen bei 200°C (400°F) 5 Minuten backen.
Petersilie.
Mit übrig gebliebenem Reis servieren.
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