How To make Melitzanosalata

Greek Eggplant Dip (Melitzanosalata)

If you’ve never tried Melitzanosalata you’re in for a treat! This Greek Eggplant Dip uses just a handful of ingredients and makes a huge platter to share.

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Melitzanosalata | Greek Eggplant Dip

Ingredients for Melitzanosalata | Greek Eggplant Dip:



3 medium to large eggplants
4 tablespoons of extra virgin olive oil
2 cloves of garlic
1 small onion
Small bunch of fresh parsley
Salt
Fresh cracked black pepper to taste


Directions:-
1. Wash and dry your eggplants, with a fork pierce the skin in multiple places.
2. On a hot Barbecue grill roast your eggplants for about 20 minutes turning about 3 times.
3. With a knife pierce the eggplant to see if it’s cooked through.
4. Remove and let it sit in a bowl until cooler to handle
5. On a cutting board cut eggplant in half, with the help of a large spoon scoop out all the flesh going as close as possible to the skin. That allows the charred part to be removed and that’s what gives it the smokiness flavor.
6. Let the pulp of eggplant drain in a colander.
7. Now chop your onion and parsley and set aside.
8. Chop the garlic on a cutting board.
9. Add a 1/2 teaspoon of salt and with the tip of a fork, mash until a paste is created.
10. In a larger bowl place your eggplant pulp, onion, parsley, garlic, and oil. Adjust salt and crack some black pepper on.


Enjoy!
Buon appetito!


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Eggplant Salad | Easy Greek Vegetarian Recipe | Melitzanosalata

This easy Greek vegetarian eggplant salad is the best recipe for lunch, snack or side dish! Melitzanosalata, as it is called in Greek, is known for its delicious taste and full of different textures! Eggplant salad is simple, easy and quite addictive! If you decide to leave out the Greek feta cheese it becomes vegan and satisfies fully your taste buds! Try this amazing recipe and let me know in the comments, What do you think? Love and joy! ???? Happy cooking! ???? ???? Thanks for watching, subscribing and liking this video!

Ingredients (4 portions):

- 2 Eggplants
- 1 Tomato
- 1/2 Garlic Clove
- Olive oil
- Salt
- Greek Feta Cheese
- Parsley

00:00 Intro
00:10 Prepare the ingredients
01:32 Make the eggplant salad
02:07 Enjoy!

#eggplant #salad #vegetarian #melitzanosalata #greekfood

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Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata is an effortless dish with very few ingredients. The main ingredient is, of course, the melitzana (eggplant). Typically, the eggplant (I prefer the big round variety) is charred over a flame to create that smokiness that’s characteristic of melitzanosalata. You can also bake the eggplant in the oven to achieve a similar result, but if you want that true smoky taste—fire up the grill.

Recipes on my instagram @eleni_saltas

How to make Melitzanosalata - Greek Eggplant Salad - Μελιτζανοσαλάτα

Melitzanosalata -Greek Eggplant Salad
BY: Greek Cooking Made Easy
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You can also check this recipe and all of my recipes in text (also in Greek) on my Website:

Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παραπάνω λίνκ!

Melitzanosalata -Greek Eggplant Salad is a great Salad/Dip made of eggplants (aubergines). With origins from Asia Minor-Constantinople, it is a flavourful and delicious addition to a meze platter or an appetizing side dish for any meaty main course! There are so many variations of Melitzanosalata all across Greece; this one is a very easy, simple version of the traditional recipe. I am also giving you a slight variation to the original recipe by adding red sweet Pepper. The variation comes from the beautiful island of Hydra. Suitable for vegans.

Ingredients:
2 big Eggplants (Aubergines-about 500 gr)
60 ml. Extra virgin Olive Oil
Salt and Ground Pepper
1 small sweet Onion
1 small roasted Florina Sweet Pepper (optional)
1 small Garlic clove
2-3 tbsp. Lemon Juice
1 tsp. Vinegar (optional)
1 tbsp. Thyme
1/2 bunch fresh Parsley
1 Olive for decor
1 Tbsp. Mayonnaise (optional)

Μελιτζανοσαλάτα
Σερβίρει 3-4 άτομα
Η Μελιτζανοσαλάτα είναι μια υπέροχη σαλάτα φτιαγμένη από μελιτζάνες. Με προέλευση από τη Μικρά Ασία-Κωνσταντινούπολη, είναι μια γευστική και νόστιμη προσθήκη σε πιατέλα με μεζέδες ή ένα ορεκτικό συμπλήρωμα σε κάθε μεσογειακό πιάτο!
Υπάρχουν τόσες πολλές παραλλαγές της σε όλη την Ελλάδα. Αυτή είναι μια πολύ εύκολη, απλή εκδοχή της παραδοσιακής συνταγής. Σας δίνω επίσης μια μικρή παραλλαγή στην αρχική συνταγή προσθέτοντας κόκκινη πιπεριά Φλωρίνης. Η παραλλαγή προέρχεται από το όμορφο νησί της Ύδρας.
Κατάλληλο για χορτοφάγους και νηστεία.

Υλικά:
2 μεγάλες μελιτζάνες (περίπου 500 γρ.)
60 ml. Εξτρα παρθένο ελαιόλαδο
Πιπέρι και αλάτι
1 μικρό γλυκό κρεμμύδι
1 μικρή πιπεριά Φλωρίνης (προαιρετικό)
1 μικρή σκελίδα σκόρδο
2-3 κ.σ. Χυμός λεμονιού
1 κ.γ. Ξύδι (προαιρετικό)
1 κ.σ. Θυμάρι
½ ματσάκι φρέσκος ​​μαϊντανός
1 Ελιά για διακόσμηση
1 κ.σ. Μαγιονέζα (προαιρετικό)

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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