Eggplant dip is a Greek recipe called Melitzanosalata, it’s a dip with a fresh and tangy intense flavor, very similar to a pâté, often served along with another Greek dip Tzatziki based on thick yogurt, cucumber, and garlic and it’s excellent for accompanying salads. The Melitzanosalata is used to accompany fish or grilled meat dishes or is also served with some bread croutons, as an appetizer, finger-food, aperitif, or in buffets. It’s a strongly flavored eggplant cream that your guests will love, very easy and quick to make, the longest time will be waiting for the eggplant to cook in the oven, then preparing it will take just a moment, if you want you can also cook the EGGPLANTS IN AIR FRYER to do it sooner. You can adjust the amount of garlic to insert according to your tastes, the original one really uses a lot. If you’re wondering how to store the melitzanosalata it’s really simple, you keep it for a few days in the refrigerator in a well-closed glass jar and anyway before serving it I recommend keeping it a couple of hours in the fridge because it needs to set and should be served cold. Now, let’s see how to make melitzanosalata or eggplant dip and if you try it let me know. Barbara
Here are more delicious eggplant recipes that I recommend you try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 eggplant
- 1 clove Garlic
- Lemon juice
- 1 tbsp Capers
- to taste Salt
- to taste Pepper
- 3 leaves Mint
- to taste Extra virgin olive oil
- to taste Parsley
Preparation
Let’s proceed with the preparation of the Greek Eggplant Dip Melitzanosalata. Wash the eggplant and cut it in half, place it in a baking pan and prick it with a fork prongs, add a drizzle of extra virgin olive oil and cook it in a preheated static oven at 356°F for 40 minutes, it should be very soft. Or cook it in air fryer following this recipe
When the eggplant is cooked and the flesh is soft, use a teaspoon to scoop out the flesh and put it in a blender or immersion blender. Add the halved garlic clove, capers, mint, parsley, the juice of half a lemon, a pinch of salt, and pepper, blend until it becomes a cream.
Slowly drizzle in extra virgin olive oil to make the eggplant dip even smoother and creamier.
Pour the eggplant cream into a glass jar and let the Greek Eggplant Dip Melitzanosalata rest in the refrigerator for a few hours before serving it.
How to store the Greek Eggplant Dip Melitzanosalata
Store the Greek Eggplant Dip Melitzanosalata well closed in the refrigerator for a maximum of 2 or 3 days.
