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.
Love 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.
Melitzanosalata is as Greek as they get. The French call it Aubergine Caviar and then charge 15 euros for it!
That 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.
I can see myself having some with pita bread, yummy!
Oh yum. I think I’ll be trying this soon.
It 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.
I’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!
Oh wow – I have never had an eggplant dip before, but I think I will be buying the ingredients for it this weekend!
That 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.
It’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.
this 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
i ate that salad all on my own!
how come you're thin and have no cholesterol???
THIS 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!
this 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.
Hey 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.
Anonymous: I have not tried it but you should be able to microwave the eggplant for this recipe. Enjoy!
You need an eggplant category.