Best 2 The Real Melitzanosalata Recipes
**Melitzanosalata: A Dip of Roasted Eggplant, Garlic, and Lemon**
Melitzanosalata, a quintessential Greek dish, is a smoky, creamy, and garlicky dip that captures the essence of Mediterranean cuisine. This beloved appetizer, often served as part of a meze platter, showcases the versatility of roasted eggplant, transformed into a delightful spread. Whether you prefer a classic, smoky version or a fresh and tangy one with yogurt, this diverse collection of recipes offers a melitzanosalata for every palate. From the traditional Greek recipe to variations with feta cheese, roasted peppers, and even sun-dried tomatoes, these recipes provide a culinary journey through the vibrant flavors of Greece.
**Classic Melitzanosalata:** This recipe stays true to the traditional Greek preparation, using roasted eggplant, garlic, lemon juice, and olive oil as its foundation. The eggplant is roasted until tender and smoky, then mashed and combined with the other ingredients to create a smooth and flavorful dip.
**Melitzanosalata with Yogurt:** This variation incorporates Greek yogurt into the mix, resulting in a lighter and tangier spread. The yogurt adds a creamy texture and a touch of acidity that complements the roasted eggplant perfectly.
**Melitzanosalata with Feta Cheese:** A delightful combination of roasted eggplant, feta cheese, and garlic, this recipe offers a rich and savory twist on the classic dish. The feta cheese adds a salty and tangy dimension that elevates the overall flavor profile.
**Melitzanosalata with Roasted Peppers:** This recipe introduces roasted red peppers to the mix, adding a vibrant color and a sweet and smoky flavor to the dip. The roasted peppers provide a delightful contrast to the smokiness of the eggplant and the tanginess of the lemon juice.
**Melitzanosalata with Sun-Dried Tomatoes:** Sun-dried tomatoes bring a burst of umami and a hint of sweetness to this version of melitzanosalata. The sun-dried tomatoes are rehydrated and then combined with roasted eggplant, garlic, and lemon juice, creating a unique and flavorful dip.
These five recipes offer a range of taste sensations, from the classic smokiness of melitzanosalata to the tangy freshness of yogurt-based variations and the savory richness of feta cheese and roasted peppers. Whether you're hosting a Greek-themed party or simply looking for a delicious and versatile dip to enjoy, these melitzanosalata recipes are sure to satisfy your cravings.
MELITZANOSALATA
Provided by Food Network
Time 16h25m
Yield 3 cups
Number Of Ingredients 13
Steps:
- To prepare yogurt: Line a colander or strainer with cheese cloth and set over a bowl. Bowl should support strainer without touching the bottom of the bowl. Put yogurt in the strainer and let drain overnight. Discard liquid and use strained yogurt according to recipe.
- Prepare a grill or broiler or heat an oven to 375 degrees F.
- Pierce eggplant with a fork. In an oven broiler or on a hot grill, cook eggplant, turning frequently to prevent burning, until skin becomes black and eggplant is soft, about 10 to 15 minutes. Remove eggplant from heat and cool on a wire rack over a baking sheet to catch juices. Eggplants may be baked for 45 minutes for similar results. When eggplant is cooled, peel off skin and coarsely chop. With paddle attachment in an electric mixer, add eggplant, tomatoes, onion and garlic, and mix on medium speed about 1 minute. Stop machine and add yogurt. Continue to mix at medium speed for another minute. With mixer running, slowly add vinegar and lemon juice. Continue mixing while slowly adding olive oil. Thin mixture with seltzer as needed until eggplant salad is the consistency of a loose paste. Add parsley, oregano, and salt and pepper to taste. Refrigerate overnight and serve.
- *method below.
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.
Tips:
- Choose ripe eggplants: Look for eggplants that are deep purple in color and feel heavy for their size. Avoid eggplants that are green or have blemishes.
- Roast the eggplants over an open flame: This will give the eggplant a smoky flavor and help to remove some of the bitterness.
- Let the eggplants cool completely before handling them: This will help to prevent the eggplant from breaking apart.
- Use a food processor to puree the eggplant: This will give the melitzanosalata a smooth and creamy texture.
- Add the other ingredients to taste: Start with a small amount of each ingredient and add more to taste until you reach the desired flavor.
- Serve the melitzanosalata immediately or chill it for later use: Melitzanosalata can be served as a dip, spread, or condiment.
Conclusion:
Melitzanosalata is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover eggplant and is a perfect appetizer or snack. With its smoky flavor and creamy texture, melitzanosalata is sure to be a hit with your friends and family.
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