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Melitzanosalata Spread

Serves 4 to 6 Dip vegetarian, Appetizers

Melitzanosalata Spread

Melitzanosalata Spread comes to life in the humble kitchens of Greek homes and bustling tavernas alike, a beloved staple that graces the table at any meal, from casual lunches to festive gatherings. It's a dish that embodies the Greek knack for turning simple, fresh ingredients into something extraordinary, with a focus on the quality of each component rather than the complexity of the process.

The taste is a silky balance of smoky eggplant, sharp garlic, and the brightness of lemon, all harmonized by the richness of olive oil. A sprinkle of parsley adds a fresh note, while salt and black pepper bring the flavors into sharp focus. Serve it with crusty bread or pita, letting each bite tell its own story of Greek culinary tradition.

Ingredients

  • 3eggplants — charred and scooped
  • 2 clovesgarlic
  • 80 mlolive oil
  • 2 tbsplemon juice
  • parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (392°F). Place the 3 eggplants on a baking sheet lined with parchment paper. Prick each eggplant a few times with a fork to allow steam to escape during roasting. Roast them in the oven until the skin is charred and the flesh is soft, about 40-50 minutes. The eggplants are ready when they collapse slightly and the skin is deeply wrinkled.
  2. While the eggplants are roasting, peel and finely chop the 2 cloves of garlic. Set aside. This will allow the garlic to mellow slightly before being added to the spread, reducing its sharpness.
  3. Once the eggplants are done, remove them from the oven and let them cool for a few minutes until they are easy to handle. Cut each eggplant in half lengthwise and scoop out the flesh with a spoon, discarding the charred skin. Place the flesh in a colander to drain any excess liquid for about 5 minutes, pressing gently with the back of a spoon.
  4. Transfer the drained eggplant flesh to a mixing bowl. Add the chopped garlic and begin to mash with a fork or potato masher until the mixture is relatively smooth but still has some texture. You can also use a food processor for a smoother consistency, but be careful not to over-process.
  5. Gradually add 80 ml of olive oil to the eggplant mixture, a little at a time, while stirring continuously. This will help the mixture emulsify, creating a creamy texture. Then, add 2 tablespoons of lemon juice, mixing well to incorporate the acid evenly throughout the spread.
  6. Season the mixture with fine sea salt and black pepper to taste. Taste the spread on a piece of bread to check for seasoning balance, adjusting as needed. The flavors should be harmonious, with a gentle garlic presence and a bright lemony finish.
  7. Allow the Melitzanosalata to rest for at least 15 minutes at room temperature. This resting period helps the flavors meld together. Serve the spread cool with pita bread or fresh vegetables, garnished with a sprinkle of chopped parsley for freshness.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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