Greek Roasted Eggplant Dip (Melitzanosalata)
Melitzanosalata - a garlicky dip made of roasted eggplant.
Servings: 6
Ingredients
- 1 large or 2 smaller eggplants
- 1/2 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 2-3 cloves garlic minced
- 1/2 teaspoon dried oregano
- A few drops liquid smoke optional
- Salt and pepper to taste
Instructions
- Pre-heat your oven to 450F and move the rack to the top third of the oven.
- Cover a baking sheet in tin foil (for easy clean-up).
- Poke holes all over the eggplant(s) so you don't have to clean up exploded eggplant from the oven (I've done this). Place the eggplant on a baking sheet and roast for 30 minutes, turning half way through. The eggplant should be fairly soft, so larger eggplants may need more time.
- Measure out the olive oil. For ease of clean-up I simply add all the other ingredients into the measuring cup after I put the oil in there. I add some salt & pepper to start, give it a taste once it's blended, then add more if needed.
- Once the eggplant is done, let it cool for at least 15-20 minutes on the baking sheet. You will notice that some of the bitter liquid will seep out. Once it has cooled enough, I peel it by hand and roughly chop it. Discard the skins.
- Add the eggplant and oil mixture to blender and blend until smooth. Taste & adjust as needed. Transfer to a bowl, cover, and refrigerate for at least an hour before serving.
Notes
- Instead of liquid smoke, you can use a smoky spice blend if you have one on hand. I do recommend this step because it really gives this dip a wonderful smoky flavor that oven roasting just can't do.
- I find that this dish tastes so much better the next day, so I typically make it the night before.
Nutrition
Calories: 182kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 3mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg
