I could not let eggplant season go by without trying this tasty looking recipe for melitzanosalata or a Greek eggplant salad or dip similar to a baba ghanoush. The base melitzanosalata recipe calls for grilled aubergine, olive oil and lemon juice. This recipe adds some garlic and feta for flavour and some parsley for colour. Unfortunately I do not have a grill so I was forced to broil the eggplant in the oven. It turned out really well! I ate it as a dip with baked pitas and I ended up finishing it all in one sitting. I now have one more tasty eggplant recipe in my collection. I have really been enjoying eggplants so far this summer!
Melitzanosalata (Greek Eggplant Salad)
Prep Time:10 minutes Cook Time:1 hour 30 minutes Total Time:1 hour 40 minutes Servings: 4
ingredients
- 1 large eggplant
- 2 cloves garlic
- 1/4 cup feta (optional)
- 1/2 lemon (juice)
- extra virgin olive oil to taste
- 1 handful parsley (chopped)
- salt and pepper to taste
directions
- Pierce the eggplant with a fork a few times and grill or broil it until it is charred on all sides.
- When the eggplant is cool enough to work with, cut it open and scoop out the inside.
- Blend the eggplant, garlic, feta and lemon juice in a food processor.
- Add olive oil to bring it to the desired consistency.
- Mix in the parsley and season to taste.
Valli says
August 9, 2007 at 3:48 amLove all things Greek Kevin!! Your eggplant dip looks delicious.I haven’t attempted to make it myself, so will have to try it. Thanks for posting the recipe.
Peter M says
August 9, 2007 at 9:24 amMelitzanosalata is as Greek as they get. The French call it Aubergine Caviar and then charge 15 euros for it!
Janet says
August 9, 2007 at 12:38 pmThat looks heavenly! I love eggplant dip, and I make one almost the same except without the feta and parsley… next time I make it, I am going to try adding some.
Patricia Scarpin says
August 9, 2007 at 2:17 pmI can see myself having some with pita bread, yummy!
Sara says
August 9, 2007 at 5:08 pmOh yum. I think I’ll be trying this soon.
Cynthia says
August 9, 2007 at 9:17 pmIt looks so creamy and good. Kevin, you should try roasting it on the open flames if you have a gas stove, you’ll love the smokiness that’s transferred to the dish.
Thanks for stopping by my blog. Hope to see you again.
Deborah Dowd says
August 10, 2007 at 2:15 amI’ve never tried this but it sounds delicious, and exactly the typ of recipe I like- I’m getting some eggplants and pulling our my pita bread!
Deborah says
August 10, 2007 at 2:39 pmOh wow – I have never had an eggplant dip before, but I think I will be buying the ingredients for it this weekend!
Nora B. says
August 11, 2007 at 6:31 amThat looks delicious! I love grilled eggplants and have never tried to make this. I have all the ingredients (can you believe that?!) so I really should try this.
TBC says
August 22, 2007 at 9:12 pmIt’s my first time here. That dip looks interesting. I am not a big fan of eggplant but like the way you have used it here.
alket says
April 12, 2011 at 3:12 pmthis salad is amazing!
i had a long red pepper as well, so baked it and threw it in.
love what you're doing w/those peppers, lately,Kevin!
thanks for the yummy ideas.
carole s
alket says
April 14, 2011 at 3:50 pmi ate that salad all on my own!
how come you're thin and have no cholesterol???
Debbiesnc says
July 5, 2012 at 2:47 pmTHIS IS IT!!! I have been craving Eggplant Salad, which of course is like hummus in it's texture, but this really tastes like the "real thing", I felt like I was back on Santorini, Greece. Love it, thanks!
Anonymous says
September 9, 2012 at 8:26 amthis tastes better when adding vinegar rather than lemon juice. Or you can add a few drops of lemon juice later to adjust the flavor. But vinegar definitely makes this dish incredibly tasty.
Anonymous says
January 13, 2013 at 6:22 pmHey Kevin
do you think it would work to pierce the whole eggplant,and cook it in the micro-wave (the same way I cook spaghetti squash)? the consistency would be like steamed.
Kevin says
January 18, 2013 at 2:25 pmAnonymous: I have not tried it but you should be able to microwave the eggplant for this recipe. Enjoy!
Anonymous says
April 5, 2013 at 12:23 pmYou need an eggplant category.