Greek Melitzanosalata (Μελιτζανοσαλάτα)
This traditional Macedonian (Greek) dish is a flavorful eggplant spread that is perfect for serving as an appetizer or a side dish. It's easy to make and packed with Mediterranean flavors.
Ingredients
- 2 large eggplants, roasted and peeled
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Roast the eggplants on a stovetop or in the oven until the skin is charred and the flesh is soft.
- Let the eggplants cool, then peel off the charred skin and place the flesh in a bowl.
- Mash the eggplant flesh with a fork or potato masher until smooth.
- Stir in the minced garlic, olive oil, and lemon juice. Season with salt and pepper to taste.
- Refrigerate the melitzanosalata for at least 1 hour before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Bowl Fork or potato masher
Tools
Stovetop or oven for roasting
Serving suggestions
Serve the melitzanosalata with pita bread, sliced vegetables, or as a topping for grilled meats.
Tips & tricks
For a smokier flavor, roast the eggplants directly over an open flame on a gas stovetop.
Cost
$5