Melitzanosalata (Eggplant Dip)


By Caroline J. Beck
April 01, 2011

In From the Olive Grove, our featured Book Review in this month’s issue, Helen and Anastasia Koutalianos provide a wide array of recipes from appetizers, soups, and stews to vegetarian entrees and honey-laden desserts. We selected this simple appetizer to share with our readers. It’s a versatile addition to any meal, the ingredients are available year-round, and it’s a snap to make. Plus, like many Greek dishes, it’s just fun to say out loud.

According to Helen and Anastasia, eggplants are a Greek’s best friend. Roasted eggplants, even better! Melitzanosalata is served at most Greek tavernas and is delicious as a side, or on crackers or in a sandwich.

Ingredients:

1 large whole eggplant
1 large tomato
2-3 garlic cloves
¼ cup The Olive Oil Source medium-flavor extra virgin olive oil
Juice of ½ lemon (or 2 Tbsp vinegar)
Sea salt, to taste
½ cup chopped fresh parsley

How to prepare:

Preheat oven to 400ºF.

Make 3-4 slits lengthwise in the eggplant, and insert garlic cloves into slits. Make some slits in the side of the tomato as well.

Place the eggplant and whole tomato on a lightly oiled baking sheet and bake until soft. (Note: The tomato may soften before the eggplant.) Remove the tomato when soft, then let the eggplant become soft and remove when done, about 45 minutes.

Remove baking pan from oven and let cool. Remove skins from the eggplant and the tomato and discard skins.

In a food processor, blend the roasted eggplant and tomato, then add remaining ingredients and blend until smooth.

Makes 2 cups.

Reprinted with permission, From the Olive Grove by Helen Koutalianos and Anastasia Koutalianos, Arsenal Pulp Press ISBN 978-1-55152-367-5