Melitzanosalata (Eggplant Dip)

Eggplants are a Greek’s best friend. Roasted eggplants, even better! Melitzanosalata is served at most Greek tavernas and is delicious as a side, or on crackers or in a sandwich.

From the Olive Grove, Arsenal Pulp Press

From the Olive Grove. Published by Arsenal Pulp Press. copyright © 2010 by Helen and Anastasia Koutalianos. All rights reserved. Reprinted by permission of Arsenal Pulp Press.

 

Melitzanosalata (Eggplant Dip)
Melitzanosalata (Eggplant Dip)
Servings
2cups
Servings
2cups
Ingredients
Servings: cups
Units:
Ingredients
Servings: cups
Units:
Instructions
  1. Preheat oven to 400°F (205°C).
  2. Make 3 to 4 slits lengthwise in the eggplant, and insert garlic cloves into slits. Make some slits in the side of the tomato as well.
  3. Place the eggplant and whole tomato on a lightly oiled baking sheet and bake until soft. (Note: the tomato may soften before the eggplant.)
  4. Remove the tomato when soft, then let the eggplant become soft and remove when done, about 45 minutes.
  5. Remove baking pan from oven and let cool.
  6. Remove skins from the eggplant and tomato and discard skins.
  7. In a food processor, blend the roasted eggplant and tomato, then add remaining ingredients and blend until smooth.