The Real Melitzanosalata
Recipe: #11196
November 16, 2013
Categories: Dips, Side Dishes, Eggplant, Appetizers, Greek, Baby Shower, Christmas, Easter, Fathers Day New Years, Potluck, Oven Bake, Vegetarian, Fresh Tomatoes, Spicy, more
"Well, I'm sure there are lots of authentic versions of this wonderful dip. But this is my family's favorite. I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata. This gives the dip a great texture and mouthfeel. We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (130.6 g)
- Calories 250
- Total Fat - 21.2 g
- Saturated Fat - 3.2 g
- Cholesterol - 47.1 mg
- Sodium - 104.8 mg
- Total Carbohydrate - 13.1 g
- Dietary Fiber - 2.4 g
- Sugars - 4.3 g
- Protein - 3.5 g
- Calcium - 33.7 mg
- Iron - 1.2 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350°F.
Step 2
Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
Step 3
Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
Step 4
Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
Step 5
With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
Step 6
Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
Step 7
To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.
Tips
- Food processor
0 Reviews
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