Melitzanosalata: Greek-Style Eggplant Dip

Every decent taverna in Greece has a category on their menu called alifes or spreads in English. It usually includes popular choices such as tzatziki, skordalia, taramosalata, tyrokafteri, melitzanosalata, and more. These dishes serve either as mezes, to be paired with a variety of other small plates for the main meal, or as dips, which we normally order as an appetizer to start the meal.

Here's an easy-to-make and really versatile recipe for melitzanosalata that pairs great with a variety of dishes, from fish to pasta and even more!

5 medium eggplants 

3 spring onions, finely chopped 

1 garlic clove, minced 

60 ml lemon juice 

2 tbsp chopped celery stalk 

2 tbsp chopped fresh mint 

2 tbsp chopped parsley 

1 tbsp Greek yogurt 

1 tbsp red bell pepper, diced 

1 tbsp green bell pepper, diced 

2 tbsp chopped green olives 

3 tbsp extra virgin olive oil + extra to serve 

1 tsp ground cumin 

Salt 

Freshly ground black pepper

Cooking Instructions

• Wash the eggplants and pat dry. Pierce them with a fork all over and place them on a baking tray on the top shelf. Broil for 30 minutes, then flip them and broil them for another 20 minutes, until they go very soft and the skin turns wrinkly and charred.

• Remove from the oven and allow them to cool for 15-30 minutes. Once cooled down and easy to hold, carefully scoop out the softened eggplant from the charred skin using a spoon and discard most of the seeds.

• Place on a colander, add salt, and allow the insides to strain for at least 10-15 minutes. Gently press them with your hands to remove any excess water and finely chop them or pulse them using a food processor.

• Place the eggplant into a bowl and add in the chopped scallions and garlic, the peppers, the olives, the yogurt, and the herbs. Mix well. Gradually add in the olive oil, and then add the lemon juice, cumin, some pepper and adjust the salt if necessary. Mix well with a spoon. Transfer into a bowl, drizzle with some extra olive oil and serve.

Tip 1: Roast the eggplant until its skin is charred, in order to give the dip its smoky flavor.

Tip 2: Let the eggplant strain well before you blitz it.

For more tips and details, please visit: culinarybackstreets.com