Greek Eggplant Dip (Melitzanosalata)
Smooth and tangy. This is traditionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer - with mayonnaise it has a slightly thicker, richer taste. This is a side dish which can be served with any meat, fish or vegetable dish.
Total Steps
9
Ingredients
8
Tools Needed
5
Ingredients
- 3 large eggplants
- 300 gram strained Greek yoghurt or mayonnaise(optional)
- 3 clove medium-sized garlic
- 2 tablespoons extra virgin olive oil
- 1 lemon
- Salt(optional)
- parsley leaves(optional)
- drops olive oil(optional)
Instructions
Step 1
<a href="/8BSVY4LZ">Wash </a>the eggplants and make a few deep <a href="/XZBDDD5G">cuts </a>in their <a href="/8YHHJCST">skin </a>with a sharp knife.
Step 2
<a href="/RNT367Z2">Bake </a>them whole in a very hot oven for approximately 1 hour until the <a href="/8YHHJCST">skin </a>is burned and <a href="/Z27T5R5G">cracks </a>if you tap it with your fingers. It is important to be burned because that gives a special smoky <a href="/WDCS6JL5">taste </a>to the dip.
Step 3
Allow them to <a href="/GZFHJC5K">cool </a>and <a href="/XZBDDD5G">cut </a>them in two lengthwise.
Step 4
<a href="/G463W56J">Scoop </a>out the white flesh and try to remove the dark <a href="/FYFCQVPR">seeds.</a>
Step 5
Put the flesh in a colander, add <a href="/DPSVTKVY">salt </a>which will remove the bitterness from the eggplants and lemon <a href="/QDWRNXYW">juice </a>which will help them to remain white.
Step 6
Allow them to stand and drain for an hour.
Step 7
<a href="/LYM2NCDW">Mash </a>them as much as you <a href="/TPWNYF5L">can </a>with the help of a fork, do not use a <a href="/S6W4FR7F">blender.</a>
Step 8
Add the yoghurt (or mayonnaise), the <a href="/LTSH5D6W">crushed </a>garlic and the olive oil and <a href="/DRM2WPZ4">stir </a>them well.
Step 9
Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.