1 teaspoon mustard
1 red roasted pepper (chopped)
1 garlic clove minced
1 ½ tablespoon olive oil
¼ teaspoon salt
1 cup of parsley chopped
- On 11 Mar 2017
- In Vegetarian Recipes
- Prep Time: 90 Minutes
- Cook Time: 60 Minutes
- Difficulty Level: Medium
Melizanosalata with roasted pepper – Greek eggplant dip
I have said before how much I love eggplants. They are long praised for their deeply purple, glossy beauty as well as their unique taste and texture. Eggplants are so rich in flavour, and at the same time they can easily adapt to the taste of the rest of the ingredients that you combine them with. I think you will love this traditional Greek recipe with eggplants: Melizanosalata with roasted pepper.
Greek Eggplant dip
Melitzanosalata is called a salad, but you can serve it as a dip with grilled warm bread or pitas. You can also use it as a spread on sandwiches. There are several versions of Melitzanosalata, some include yoghurt, lemon and walnuts, so you may encounter a creamier or whiter color. If you are in Greece, you can order this meze in every restaurant.
Melizanosalata with roasted pepper is a very simple and easy recipe to make. You can do all the work by hand and no mixer or food processor is required (unless you want to use them). I think it’s nicer this way and makes you taste the ingredients better. I do have to say that I know a lot of people who think that the right Melitzanosalata is one that is smooth and creamy. So you could try both methods and see for yourself.
Bake the eggplants
Eggplants are now available in markets throughout the year, but they are at their very best from August through October when they are in season. For this recipe you can bake the eggplants, you don’t have to grill them.
There are now so many types of eggplants, which makes it even more interesting to cook them in different ways! So stay tuned for more eggplant recipes on Katerina’s Kouzina!
Making Melizanosalata with roasted pepper
To start this recipe gather all the ingredients, like the eggplants, roasted pepper and parsley.
Pierce the skin of the eggplants several times with a fork or the tip of a sharp knife. Place the eggplants on a non-stick sheet and bake them for approximately 1 hour. When you take them out of the oven, allow them to cool well.
Pierce through the top of the eggplants with a long skewer or fork and hold them over an open flame on the stove. Hold the eggplants there until the entire skin is burnt black. Scoop out the inner flesh with a spoon and chop or mash it with a fork. Place it in a bowl and add the other ingredients, like the beautiful and delicious roasted pepper. Mix well!
Cover the eggplant dip and chill it for 2 to 3 hours before you serve it. Enjoy your very own Melizanosalata with roasted pepper!!
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1. Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
2. Pierce the skin of the eggplants several times with a fork or the tip of a sharp knife. Place the eggplants on a non-stick sheet and bake for approximately 1 hour or until very soft (I try to make sure there are other things in the oven baking at the same time).
3. Allow the eggplants to cool well.
4. Pierce through the top of the eggplants with a long skewer or fork and hold them over an open flame on the stove. Hold the eggplants there until the entire skin is burnt black.
5. Scoop out the inner flesh with a spoon.
6. Chop the eggplant flesh or mash with a fork and place in a medium mixing bowl.
7. Add the remaining ingredients and mix well.
8. Cover and chill for 2 to 3 hours before serving.
9. This recipe makes approximately 2 cups.
Servings : 6
Ready in : 210 Minutes
Recipe Type : Vegetarian
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