The Real Melitzanosalata Recipes
MELITZANOSALATA
Provided by Food Network
Time 16h25m
Yield 3 cups
Number Of Ingredients 13
Steps:
- To prepare yogurt: Line a colander or strainer with cheese cloth and set over a bowl. Bowl should support strainer without touching the bottom of the bowl. Put yogurt in the strainer and let drain overnight. Discard liquid and use strained yogurt according to recipe.
- Prepare a grill or broiler or heat an oven to 375 degrees F.
- Pierce eggplant with a fork. In an oven broiler or on a hot grill, cook eggplant, turning frequently to prevent burning, until skin becomes black and eggplant is soft, about 10 to 15 minutes. Remove eggplant from heat and cool on a wire rack over a baking sheet to catch juices. Eggplants may be baked for 45 minutes for similar results. When eggplant is cooled, peel off skin and coarsely chop. With paddle attachment in an electric mixer, add eggplant, tomatoes, onion and garlic, and mix on medium speed about 1 minute. Stop machine and add yogurt. Continue to mix at medium speed for another minute. With mixer running, slowly add vinegar and lemon juice. Continue mixing while slowly adding olive oil. Thin mixture with seltzer as needed until eggplant salad is the consistency of a loose paste. Add parsley, oregano, and salt and pepper to taste. Refrigerate overnight and serve.
- *method below.
FRUGAL GOURMET'S MELITZANOSALATA
Make and share this Frugal Gourmet's Melitzanosalata recipe from Food.com.
Provided by Queen Dana
Categories Spreads
Time 45m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Brush a backing pan with I tablespoon olive oil. Slice the eggplant.
- in half, the long way, and place it, cut side down, on the oiled.
- baking pan. Bake 375º for 45 minutes, or until soft.
- Cut the eggplant, including the skin, into small pieces, and.
- place in a blender. Add 3 tablespoons olive oil, the vinegar, lemon.
- juice, parsley, and garlic. Blend until smooth.
- Add the yogurt, cream cheese, and bread crumbs. Blend.
- again, and add salt and pepper. Refrigerate overnight.
- Use as a dip with bread, crackers, fingers, etc.
Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.9, Sodium 80.2, Carbohydrate 9, Fiber 2.8, Sugar 4, Protein 3.6
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- To prepare this super easy melitzanosalata recipe (Greek eggplant dip), start by baking the eggplants in a preheated oven at 200C. You could either bake them whole or sliced in half length-wise, depending on how much time you’ve got to bake them. If you choose to bake them whole, use a fork to make some wholes on the aubergines, place on a tray and bake for about 1 hour.
- For this melitzanosalata recipe you need to use only the flesh of the eggplants. Peel the eggplants and dice the pulp.
- Place the pulp and the remaining ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
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