Melitzanosalata Magic

Melitzanosalata is a traditional Cypriot dish made with roasted eggplant, garlic, olive oil, and lemon juice. This creamy and flavorful dip is perfect for spreading on pita bread or serving as a side dish.

Melitzanosalata Magic

Ingredients

  • 2 large eggplants
  • 2 cloves of garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork and place them on a baking sheet. Roast for 20-25 minutes, or until the skin is charred and the flesh is soft.
  3. Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and place the flesh in a colander to drain any excess liquid.
  4. In a food processor, combine the roasted eggplant, minced garlic, olive oil, and lemon juice. Blend until smooth.
  5. Season with salt and pepper to taste.
  6. Transfer the melitzanosalata to a serving dish and refrigerate for at least 1 hour before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
10g
Protein
2g
Fat
8g

Supplies

Baking sheet Food processor Colander

Tools

Fork Knife

Serving suggestions

Serve the melitzanosalata with warm pita bread, olives, and fresh vegetables.

Tips & tricks

For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.

Cost

$8