Melitzanosalata
Have you ever tried melitzanosalata? It's a Greek eggplant dip with garlic, red onion, fresh parsley, olive oil, lemon juce, basic an eggplant salad with everything. It's a delicious appetizer served with pita or whatever bread you like. The word melitzanosalata comes from "melitzana" which means eggplant and "salata" which means, obviously, salad. Melitzanosalata is made with roasted over open fire eggplants, but you can also cook the eggplants in the oven if you don't have any other option. Another tip for a very delicious melitzanosalata is to let the eggplants drain very well because eggplants have pretty much water and the dip will be watery. Also, try to chop the eggplants using a knife because using a food processor might make the salat too soft and the eggplants won't have the same taste. Now that you know all this tips, let's start.
Ingredients
- 3 roasted eggplants
- 1 red onion
- 4 cloves of garlic
- a bunch of fresh parsley
- 50 ml olive oil
- juice from one lemon
- salt
- chilli flakes
Instructions
- First start with roasting the eggplants. Roast the eggplants for 20 minutes if you do it on the open fire or for 40 minutes is you roast them in the oven. Peel the eggplants and let them drain very well for 20-30 minutes.
- Finely chop the eggplants and mix it with half of the red onion, minced garlic, finely chopped parsley, olive oil, lemon juice, salt and chili flakes. Mix until all the ingredients are well combined.
- Decorate the melitzanosalata with the remaining half of onion. Optional you can add some kalamata olives or Feta cheese. Serve it with pita or anything you like and enjoy!
Notes
