Best 2 Greek Eggplant Dip Recipes
**Discover the Delightful Flavors of Greek Eggplant Dip: A Culinary Journey through Appetizing Recipes**
Embark on a culinary adventure with Greek eggplant dip, a delectable appetizer that captures the essence of Mediterranean cuisine. This versatile dish, also known as melitzanosalata, is a symphony of smoky roasted eggplant, tangy feta cheese, creamy yogurt, and a medley of Mediterranean herbs and spices. Indulge in the authentic Greek eggplant dip recipe, where the smoky and slightly bitter flavor of eggplant harmonizes perfectly with the tangy and salty feta, the creamy richness of yogurt, and the aromatic blend of herbs and spices. Explore variations of this classic dip, such as the roasted red pepper eggplant dip, where the sweetness of roasted red peppers adds an extra layer of complexity, or the spicy eggplant dip, where a touch of chili peppers brings a delightful kick of heat. Elevate your next gathering or indulge in a delightful snack with these curated eggplant dip recipes, each offering a unique twist on this beloved Mediterranean delicacy.
ROASTED-EGGPLANT DIP WITH GREEK YOGURT
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
- Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.
GREEK EGGPLANT DIP
A creamy, spicy dip to be served with pita bread or crackers, or as a side dish with meat or fish. You could also use it to dip veggies. Adapted from Authentic Greek Recipes blog
Provided by AlaskaPam
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the eggplants and make a few deep cuts in the skin. Put them on a baking sheet and place in a 450F oven for about 1 hour, or until the skin is burned and crispy when you touch it. You want the skin to be burned to give the dip a smoky flavor. Allow the eggplants to cool and cut them open and scoop out the flesh. Discard the large dark seeds.
- Place the flesh in a colander and salt it, and add the lemon juice. Allow the flesh to drain for about one hour. Place the drained flesh in a bowl and mash with a fork. Add the yogurt, garlic and olive oil and stir until it is smooth.
- Enjoy!
Tips:
- To ensure a smoky flavor, use roasted eggplants. You can roast them over an open flame, in a grill, or in an oven at 400°F (200°C) for 30-40 minutes or until the skin is charred.
- Once roasted, the eggplants should be peeled and mashed. This can be done with a fork, a potato masher, or a food processor.
- For a creamier dip, add some Greek yogurt or tahini.
- To add a bit of a kick, add some chopped jalapeños or cayenne pepper.
- You can also add some chopped fresh herbs, such as parsley, cilantro, or mint, to brighten up the flavor.
- Serve the dip with pita bread, crackers, or vegetable crudités.
Conclusion:
Greek eggplant dip, also known as melitzanosalata, is a flavorful and versatile dish. It can be served as an appetizer, a spread, or a dip. It is easy to make and can be customized to taste. So, whether you are entertaining guests or just looking for a delicious and healthy snack, Greek eggplant dip is a great option.
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