Best The Real Melitzanosalata Recipes

Melitzanosalata Recipe image

Provided by Suzy Karadsheh

Number Of Ingredients 10

2 large eggplants
1 to 2 large garlic cloves (minced)
¼ red onion finely chopped (about 1/3 cup, more for garnish)
1 cup chopped fresh parsley (packed, more for garnish)
Kosher salt and black pepper
1/2 tsp each ground cumin and crushed red pepper flakes, more to your liking ( (optional) )
1 lemon (zested and juiced)
¼ cup extra virgin olive oil (more for later )
A few pitted kalamata olives (sliced, for garnish (optional))
Feta cheese (a sprinkle for garnish (optional))

Steps:

Keep the eggplant whole and pierce with a fork in a few places.
Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving

Frugal Gourmet's Melitzanosalata image

Provided by Queen Dana

Categories Spreads

Time 45m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 10

olive oil
1 eggplant
1 tablespoon white vinegar
2 tablespoons lemon juice
1 tablespoon fine-chopped parsley
1 garlic clove
1 cup yogurt
1 (3 ounce) package cream cheese
1 tablespoon breadcrumbs
salt and pepper

Steps:

Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.9, Sodium 80.2, Carbohydrate 9, Fiber 2.8, Sugar 4, Protein 3.6

The Real Melitzanosalata image

Provided by Jostlori

Categories Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 large eggplants
2 garlic cloves, roughly chopped
4 tablespoons flat leaf parsley, chopped
1 small onion, grated
1/2 red pepper, seeded and chopped
1 large ripe tomatoes, finely chopped
2 small fresh red chilies, seeded
3/4 cup soft white breadcrumb
1/3 cup lemon juice, freshly squeezed
1/2 cup good quality olive oil
black olives, for garnish

Steps:

Preheat the oven to 350°F.
Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.