MELITZANOSALATA
(EGGPLANT DIP)
Melitzanosalata is a classic Greek eggplant dip, smoky, tangy and utterly moreish. Its name literally means “eggplant salad” in Greek, and it traces back to rural Mediterranean cooking where roasted vegetables were a humble staple. Regions across Greece have their own spins, from creamy purées to chunkier mixes, often flavoured with garlic, lemon, olive oil and sometimes red pepper or capers. The dish reflects Greece’s love of simple, high quality ingredients and communal eating, typically served as part of a meze spread with warm bread or pita.
Texture and flavour can vary. Bright and silky if you whip the flesh, or rustic and chunky if you mash it by hand. I usually make melitzanosalata when eggplants are in season and I’m craving something smoky to kick off a feast.
For that glorious smokiness you can either char the eggplants directly over a gas flame, turning until the skin is blackened and the flesh collapses (this gives the most intense, slightly bitter char), or roast them in the oven at high heat until soft and slightly caramelised for a milder, more controlled flavour. Either method works beautifully, scrape out the flesh, mix with garlic, cumin, good olive oil, salt and parsley (and splash of red wine vinegar if you like which I think brightens the whole dip), and adjust to taste.
MELITZANOSALATA
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MELITZANOSALATA 〰️
Time: 60 minutes
Serves: 4-6 as a shared plate
4 eggplant
6 garlic cloves, rough chopped
1 tbl sp ground cumin
2 tbl sp apple cider vinegar
1 handful fresh parsley leaves, roughly chopped
Extra virgin olive oil
Salt, to taste
Garnish: 4 pitted kalamata olives
GAS STOVE METHOD:
Start by burning the eggplant on open flame. Pierce the eggplant with a fork a few times before adding it an open flame on a stove top, turning every so often. You want the entire eggplant completely burnt, not just charred. If you don’t have a flame stove top, pop the eggplant under a grill on the highest setting in an oven and watch carefully turning once each side is burnt.
OVEN METHOD:
Preheat oven to 250 degrees on grill setting.
Poke holes in eggplant all over and then lightly drizzle with olive oil and rub the oil all over before placing in large baking tray. Place into the oven and begin to char until burnt, turning every 10-15 minutes for an even char. This should take about 45 - 55 minutes.
Once eggplant is burnt, pop into a bowl covered with cling film to steam and pop to the side.
In food processor add the garlic, cumin, evoo, apple cider vinegar and a pinch of salt and blitz to combine. Peel the burnt skin off the eggplant completely before adding the flesh to the food processor and pulse, don’t blitz. You want a little bit chunky. Stir through parsley leaves and season with salt to taste, before spooning onto plate and finishing with olives in a flower pattern and a drizzle of olive oil.