If you are planning a Greek meal at home, say you are serving a meze, the addition of melitzanosalata, an aubergine, also called eggplant, dip will be a total winner. Aubergine, a dark purple vegetable, has that smokey taste that would complement any grilled meat, seafood or heated pita bread.
The recipe for this dip is very easy as it involves minimal cooking, what is more it can be done a day or two before your soiree or barbecue party, ergo less thing to think about.
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- Tomatoes, Photo by PH Morton for Globalgranary.org
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- Garlic Photo by Jean Morton
Melitzanosalata ~ Greek Aubergine Dip
4 large aubergines (eggplants)
1 cup olive oil
4 tbsp red wine vinegar or lemon juice
3 cloves minced garlic, chopped and minced.
2 onions, chopped finely
3 tomatoes, peeled and chopped finely
3 tbsp fresh parsley, chopped finely
Salt and pepper
Preparation:
Using a fork or a sharp knife pierce the eggplants. Char on the stove or grill; it can also be bake in a preheated oven at 190 degrees centigrade for 30-40 minutes or until it had soften.
Set aside to cool.
Peel by hand, if it was charred the skin should come off easily.
Transfer to a large bowl.
Mash into small pieces using a fork.
To incorporate the other ingredients use a wooden spoon.
Add the minced garlic; give it a thorough mix.
Then add the onions, tomatoes and parsley.
Stir in the oil and vinegar slowly, alternating between them, until well-blended.
Season with salt and pepper.
Serve chilled or at room temperature.
Leave at least a couple of days in the fridge for the flavours to meld.