Gluten Free/ Greek Classics/ Sides/ Vegetarian

MELITZANOSALATA: GREEK EGGPLANT DIP (VEGAN)

Melitzanosalata: Greek Eggplant Dip (Vegan)

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Ingredients

  • Serves 4:
  • 3 eggplants
  • 1-2 garlic cloves, grated
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • Salt & black pepper
  • 2 scallions finely sliced
  • 1 tablespoon finely chopped parsley
  • Kalamata olives for garnish
  • Optional Garnishes:
  • Chopped tomatoes
  • Finely sliced red onion
  • Chopped roasted red peppers
  • Feta cheese
  • Pinch of smoked paprika

Instructions

1

Note:The characteristic smoky flavor of this dish comes from roasting the eggplants over a flame. This can be done in the barbeque grill or over a gas stovetop until their skin is charred and the flesh is soft.

2

3

Preheat the oven to 450 °F, 230 °C.

4

5

Place the eggplants on a baking tray lined with parchment paper and roast in the oven until very soft. About 30 minutes.

6

Set the eggplant aside and cool 5-10 minutes.

7

Carefully scoop out the pulp and place in a colander.

8

Set aside for 30 minutes so that the juices can drain. Alternatively, place all of the pulp in a clean kitchen towel and carefully (it may still be very hot) squeeze out the juices.

9

Combine the olive oil, vinegar, and grated garlic in a small mixing bowl and whisk together.

10

Place the pulp in a large bowl and pour the vinaigrette on top. Mix well until combined. Season with salt and black pepper and mix in the scallions. If the dip tastes slightly bitter sprinkle ¼ teaspoon (or more) granulated sugar in it and mix well.

11

This dip tastes best cold. Refrigerate at least 2-3 hours so that the flavors marry.

12

Garnish with chopped tomatoes, olives, parsley, and some smoked paprika.

13

Serve with toasted bread or chopped vegetables. This is also a great spread for sandwiches.

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