THE REAL MELITZANOSALATA
Well, I'm sure there are lots of authentic versions of this wonderful dip. But this is my family's favorite. I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata. This gives the dip a great texture and mouthfeel. We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices.
Provided by Jostlori
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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_ Rokaia
[email protected]This is a must-try recipe for any fan of Greek food. It's simply delicious!
Patricia Chiedu
[email protected]I love how healthy this dish is. It's packed with nutrients and antioxidants.
Shanaka Bruner
[email protected]This is the perfect dish to bring to a potluck or party. It's always a crowd-pleaser.
Ry Rei
[email protected]I wasn't sure how I would like this dish, but I'm so glad I tried it. It's now one of my favorite Greek dishes.
Syed Rayyan
[email protected]This is a beautiful dish that's perfect for entertaining. It's also really easy to make ahead of time, which is a bonus.
Goffi Jfjrdijffjffjg
[email protected]I love the addition of the walnuts in this recipe. They add a nice crunch and texture.
Shaiful Nm
[email protected]This dish is a great way to use up leftover eggplant. It's also really versatile - you can serve it as an appetizer, side dish, or even a main course.
Thabo Poopedi
[email protected]I made this for my Greek friends and they said it was just like their grandmother used to make. That's the highest compliment I could receive!
Rosie Mack
[email protected]This recipe is so easy to follow and the results are amazing. I love how the roasted eggplant gives the dish such a smoky flavor.
M. Kamran
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. It's so delicious and addictive.
fatuma babirye
[email protected]This is the best melitzanosalata I've ever had! The flavors are so well-balanced and it's so creamy and smooth.
Tammy Clark
[email protected]I've been making this recipe for years and it never disappoints. It's the perfect appetizer or side dish for any occasion.
Sanwal Malik
[email protected]Made this for a party and it was a hit! Everyone loved it, and I got so many compliments. This is definitely a keeper recipe.