Greek Eggplant Dip 'Melitzanosalata'
- Cooking Time: 60
- Servings: 4
- Preparation Time: 60
- 3 large eggplants
- 300g strained Greek yoghurt or mayonnaise
- 3 medium-sized cloves of garlic
- 2 tablespoonfuls extra virgin olive oil
- 1 lemon
- Wash the eggplants and make a few deep cuts in their skin with a sharp knife.
- Bake them whole in a very hot oven for approximately 1 hour until the skin is burned and cracks if you tap it with your fingers. It is important to be burned because that gives a special smoky taste to the dip.
- Allow them to cool and cut them in two lengthwise.
- Scoop out the white flesh and try to remove the dark seeds.
- Put the flesh in a colander, add salt which will remove the bitterness from the eggplants and lemon juice which will help them to remain white.
- Allow them to stand and drain for an hour.
- Mash them as much as you can with the help of a fork, do not use a blender.
- Add the yoghurt (or mayonnaise), the crushed garlic and the olive oil and stir them well.
- Place them in a shallow bowl and decorate them with parsley leaves and a few drops of olive oil.
Mmm!! One of my favourites! Smooth and tangy. This is tradionally made with Greek strained yoghurt but can also be made with mayonnaise instead. Try both ways and see which you prefer - with mayonnaise it has a slightly thicker, richer taste. This is a side dish which can be served with any meat, fish or vegetable dish.