Melintzanosalata, a Greek Eggplant Dip Favorite
Melintzanosalata is a rich, smoky Greek eggplant dip with a creamy texture and strong Mediterranean flavors perfect to dip with vegetables or spread on bread.
Melintzanosalata with Kalamata Olives
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What I Like About this Recipe
- It is a tasty vegan dish.
- Its smoky, roasted eggplant flavor pairs perfectly with garlic, lemon, and olive oil.
- It is healthy.
- You can pair it with many dishes.
- It is simple way to bring authentic Mediterranean taste to your diet.
What is melintzanosalata?
Melintzanosalata is a dip or spread made from roasted eggplants, garlic, olive oil, and various seasonings.
It is a mezze or small dish that people consume as an appetizer, much like tapas in Spain, on the other side of the Mediterranean.
These small dishes favor social interaction, an essential part of the Mediterranean lifestyle and diet.
Where does it come from?
Melintzanosalata is a traditional Greek dish.
The name means “eggplant salad,” from the Greek “Melintzana” (eggplant) and “Salata” (salad).
It resembles Baba Ganoush, with a Persian version called Kashke Bademjan.
Ingredients
Eggplant Resemblance
Credit Alberto Conde Kitchen in the Med
- Two large eggplants
- Two cloves of minced garlic
- 1/5 cup or 2-3 tablespoons of extra-virgin olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- Two tablespoons of chopped fresh parsley
Garlic Resemblance
Credit Alberto Conde Kitchen in the Med
Instructions
- Preheat the oven to 400°F (200°C).
- Use a fork to prick the eggplants in multiple spots. Roast them in the oven for about 45-60 minutes, or until the skin chars and the flesh becomes tender.
- Allow the roasted eggplants to cool slightly. Once chilled, peel off the charred skin and discard it. Place the eggplant on a colander or pasta strainer to eliminate excess water.
- Combine the roasted eggplant flesh, lemon juice, olive oil, and chopped garlic in a food processor. Blend them thoroughly until smooth, or mash the ingredients in a bowl with a fork for a more rustic feel.
- Add some salt and pepper, and sprinkle in chopped fresh parsley for an additional burst of flavor.
- Transfer the melintzanosalata to a serving bowl and leave it in the fridge for 1-2 hours to blend and enhance the flavors.
Suggestions for Serving
- Melintzanosalata is an ideal dip with pita bread, flour tortillas, crackers, or vegetable sticks.
- Use it as a spread on sandwiches or wraps. I recommend you mix it with an ingredient that does not have a strong taste since the smoky melintzanosalata taste might clash with intense flavors.
- Enjoy it as a side dish that combines very well with grilled meats or fish.
- Include it in a Mediterranean-themed meze or appetizer platter.
Lemon Juice Resemblance
Credit Alberto Conde Kitchen in the Med
Tips and ideas
- You can spice it up with paprika or cumin.
- Also, you can experiment with other Mediterranean herbs for slight variations.
- If you want a creamier version, add some Greek yogurt to taste.
- You can keep any leftovers in the refrigerator for up to three days.
Olive Oil Resemblance
Credit Alberto Conde Kitchen in the Med
Melintzanosalata FAQ
- What is melintzanosalata? Melintzanosalata is a traditional Greek dish made from roasted eggplants, garlic, olive oil, and seasonings. It’s a flavorful spread or dip with a smoky taste and a classic in Greek cuisine.
- Is melintzanosalata healthy? Eggplants are rich in fiber and antioxidants, and the olive oil in the recipe provides heart-healthy monounsaturated fats.
- Is Melitzanosalata vegan? Yes, classic Melitzanosalata is a staple in vegan cuisine. It includes plant-based ingredients such as eggplant, garlic, olive oil, and lemon juice. However, some variations are not vegan because they include dairy products.
- Can Melitzanosalata be made in advance? Yes, It can be made in advance and stored in the refrigerator for 3-4 days. Letting it rest is recommended, as the flavors mix and develop into a more complex dish.
- Are there variations of melintzanosalata in different regions of Greece? Yes, various regions may have different variations of melintzanosalata. Some recipes incorporate yogurt, while others might include roasted red peppers or different herbs.
- How do you serve melintzanosalata? You can serve melintzanosalata as a dip with pita bread or fresh vegetables or as a spread on sandwiches or crackers. It’s also a classic addition to a meze platter beside other Mediterranean dishes like hummus and tzatziki.
- Can I roast the eggplant on the grill instead of in the oven? Yes, grilling the eggplant adds an even smokier flavor, enhancing the taste of melintzanosalata. Just make sure the skin chars nicely, as this adds depth to the dip. (In my opinion, it can be a bit strong)
- How do you store melintzanosalata? Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen over time, so it often tastes even better after a day or two.
- Can I freeze melintzanosalata? While you can freeze melintzanosalata, its texture may change slightly when thawed. To preserve the best texture, it’s recommended to enjoy it fresh or refrigerated for a few days.
- Can I make melintzanosalata without garlic? You can adjust or omit the amount of garlic if you prefer a milder flavor. Some variations include adding herbs like parsley or mint to change the taste profile.
- Is melintzanosalata gluten-free? Yes, it is. Just be mindful of what you serve it with, such as using gluten-free bread or crackers if you need to.
- What can I pair melintzanosalata with? It pairs well with a variety of dishes, from grilled meats and fish to fresh salads. For an extra layer of flavor, you can also use it as a topping for roasted vegetables or baked potatoes.
Melintzanosalata Recipe
Melintzanosalata is a rich, smoky Greek eggplant dip with a creamy texture and strong Mediterranean flavors perfect to dip with vegetables or spread on bread.
Hover the mouse over number of servings to get your desired amount.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Use a fork to prick the eggplants in multiple spots. Roast them in the oven for about 45-60 minutes, or until the skin chars and the flesh becomes tender.
- Allow the roasted eggplants to cool slightly. Once chilled, peel off the charred skin and discard it. Place the eggplant on a colander or pasta strainer to eliminate excess water.
- Combine the roasted eggplant flesh, lemon juice, olive oil, and chopped garlic in a food processor. Blend them thoroughly until smooth, or mash the ingredients in a bowl with a fork for a more rustic feel.
- Add some salt and pepper, and sprinkle in chopped fresh parsley for additional flavor.
- Transfer the melintzanosalata to a serving bowl and leave it in the fridge for 1-2 hours to blend and enhance the flavors.
Nutrition
Calories: 48kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 68mgPotassium: 383mgFiber: 5gSugar: 6gVitamin A: 466IUVitamin C: 10mgCalcium: 24mgIron: 1mg
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