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.
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
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- In a food processor, combine the roasted eggplant, minced garlic, olive oil, and lemon juice. Blend until smooth.
- Season with salt and pepper to taste.
- 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