Melitzanosalata - Greek Aubergine Dip

A community recipe by StoupaTart

Not tested or verified by Nigella.com

Introduction

Often served as one of a selection of mezes, the version I make involves roasting rather than frying the aubergines, but still has enough olive oil for flavour. The essence of Greek cooking is to use the best and the freshest of everything.

Ingredients

Serves: 8

Metric Cups

4 large aubergines
1 clove garlic (crushed)
375 millilitres olive oil
2 onions (grated)
3 tablespoons chopped fresh parsley
3 tomatoes (peeled and chopped)
4 tablespoons lemon juice (or vinegar)
1 pinch of sea salt
1 pinch of freshly ground pepper

4 large eggplants
1 clove garlic (crushed)
13 fluid ounces olive oil
2 onions (grated)
3 tablespoons chopped fresh parsley
3 tomatoes (peeled and chopped)
4 tablespoons lemon juice (or vinegar)
1 pinch of sea salt
1 pinch of freshly ground pepper

Method

Melitzanosalata - Greek Aubergine Dip is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 190°C.

Bake aubergines for 35-40 minutes.

Cool in water, then peel & dice the pulp.

Add the other ingredients and mix very well with a wooden spoon or blend with a stick-blender.

Serve well chilled - allowing time for the flavours to meld.

Preheat oven to 190°C.

Bake eggplants for 35-40 minutes.

Cool in water, then peel & dice the pulp.

Add the other ingredients and mix very well with a wooden spoon or blend with a stick-blender.

Serve well chilled - allowing time for the flavours to meld.

Additional Information

Obviously you can adjust the proportions - aubergines & tomatoes vary considerably in size! Taste & add more garlic, lemon juice, oil or s&p to your own preference.