How To make Melitzanosalata
2 Eggplants (1 - 1-1/2 lbs ea)
4 Garlic cloves
2 Tomatoes; peeled and chopped
Salt & freshly ground pepper 2 T Fresh parsley; chopped
1 t Dried oregano; crumbled
1/3 c Olive oil, more if necessary
6 T Red wine vinegar, or more
Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. Peel off and discard the skin, then chop the eggplant flesh while still hot. Rub a wood or earthenware bowl with one of the garlic cloves, cut. Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants. Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs. Continuing to beat, gradually add the olive oil alternately with the red wine vinegar. Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth. Serve cold with fish, meat, or fresh crisp bread. From "The Food of Greece" by Vilma Liacouras Chantiles". Avenel Books, NY. Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well.
How To make Melitzanosalata's Videos
Greek Mom's Melitzanosalata Recipe
Melitzanosalata | Greek Eggplant Dip
Ingredients for Melitzanosalata | Greek Eggplant Dip:
3 medium to large eggplants
4 tablespoons of extra virgin olive oil
2 cloves of garlic
1 small onion
Small bunch of fresh parsley
Salt
Fresh cracked black pepper to taste
Directions:-
1. Wash and dry your eggplants, with a fork pierce the skin in multiple places.
2. On a hot Barbecue grill roast your eggplants for about 20 minutes turning about 3 times.
3. With a knife pierce the eggplant to see if it’s cooked through.
4. Remove and let it sit in a bowl until cooler to handle
5. On a cutting board cut eggplant in half, with the help of a large spoon scoop out all the flesh going as close as possible to the skin. That allows the charred part to be removed and that’s what gives it the smokiness flavor.
6. Let the pulp of eggplant drain in a colander.
7. Now chop your onion and parsley and set aside.
8. Chop the garlic on a cutting board.
9. Add a 1/2 teaspoon of salt and with the tip of a fork, mash until a paste is created.
10. In a larger bowl place your eggplant pulp, onion, parsley, garlic, and oil. Adjust salt and crack some black pepper on.
Enjoy!
Buon appetito!
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How to Make Melitzanosalata - (Greek Eggplant Dip)
In this video, I'm going to show you how to make melitzanosalata.
Melitzanosalata is a traditional Greek eggplant dip made with roasted or chargrilled eggplants, garlic, olive oil, red wine vinegar and parsley.
It's a staple in Greek cuisine, often served as an appetizer with several other Greek dishes known as mezze.
Melitzanosalata is perfect for sharing or can act as a great side to the main dish. It's ideal if you're trying to use up excess eggplants and is naturally vegan.
First up, you'll need to roast your eggplants in a hot oven. Once they've cooled, and you're able to handle them, peel their skins to reveal the soft, cooked eggplant flesh. Allow them to drain for half an hour to remove any excess liquid.
Alternatively, you may like to broil the eggplants in a hot oven or cook them and blister the skins over an open flame.
Next up, place the cooled eggplant in a food processor, along with some breadcrumbs, garlic cloves, salt and pepper, red wine vinegar (you can substitute fresh lemon juice if you prefer) and olive oil.
Blend until well combined and serve with crusty bread or pita bread.
If you don't like the texture created in the food processor, you can easily mash all the ingredients using a fork in a bowl - be sure to chop your garlic in advance finely.
Full recipe and instructions can be found here:
Eggplant Salad | Easy Greek Vegetarian Recipe | Melitzanosalata
This easy Greek vegetarian eggplant salad is the best recipe for lunch, snack or side dish! Melitzanosalata, as it is called in Greek, is known for its delicious taste and full of different textures! Eggplant salad is simple, easy and quite addictive! If you decide to leave out the Greek feta cheese it becomes vegan and satisfies fully your taste buds! Try this amazing recipe and let me know in the comments, What do you think? Love and joy! ???? Happy cooking! ???? ???? Thanks for watching, subscribing and liking this video!
Ingredients (4 portions):
- 2 Eggplants
- 1 Tomato
- 1/2 Garlic Clove
- Olive oil
- Salt
- Greek Feta Cheese
- Parsley
00:00 Intro
00:10 Prepare the ingredients
01:32 Make the eggplant salad
02:07 Enjoy!
#eggplant #salad #vegetarian #melitzanosalata #greekfood
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Melitzanosalata - Greek Aubergine Dip
Hi everyone. Today we are making one of my favourite dips or salads! This is similar to baba ganoush but without tahini. This is so tasty and refreshing.
I really hope you like this as much as I do :)
#melitzanosalata #vegan #greek
Music: Some of You by Text Me Records/ Grandbankss
Serves 3 as a side or 6 as part of a meze
Ingredients:
3 aubergines
1 red pepper or 1 jar roasted red pepper
1/2 bunch of parsley
1/4 onion finely diced
2 garlic cloves grated (or 1 if you are shy of garlic)
6 tbsp olive oil
Juice of 1 lemon
Salt and pepper
Classic BABA GANOUSH (The Best Eggplant Dip ever) - EASY & DELICIOUS - Chef Michael
???? ????????????????????????????????-???????????????????? ???? ???????????????? ???????????????????????????????? (Smoky eggplant dip) ????
FREE RECIPE:
Literally so fun to make for your next grill out (or just for yourself) cuz this dip is creamy, smoky, and tasty af. Honestly, there isn’t much better than cooking over fire, so why not start with some veggies! This recipe is Keto/low-carb, healthy, and easily Vegan and dairy free (just leave out the yogurt). Packed with healthy fats from the sesame tahini and olive oil, this is just all around goodness. ????
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And don’t worry if you don’t have a charcoal grill! The recipe on my blog (link above) has SEVERAL other options so anyone can make this from home even without a grill. ????
More recipes: chef-michael.com
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