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Melitzanosalata

Name: Melitzanosalata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 aubergines; 1 clove garlic; 0.25 red onion; 1.5 tbsp red wine vinegar; 80 ml extra virgin olive oil; 15 g flat-leaf parsley; 0.75 tsp salt; 1 tomato; 6 Kalamata olives

Melitzanosalata: chunky Greek smoky aubergine dip with garlic, vinegar, parsley and olive oil

Features:

Vegetarian

Dairy free Make ahead

Cuisine:

Greek

Every Greek taverna puts melitzanosalata on the meze table, especially in summer when aubergines are charred over the same coals as the souvlaki. Unlike Levantine dips it has no tahini: the smoky flesh is chopped with a knife, not puréed, and sharpened with red wine vinegar, raw garlic, parsley and plenty of fruity olive oil, so it stays rough-textured and bright. Serve with warm pitta, grilled bread or alongside fried fish. Common mistake: leaving the bitter juices in; drain the cooked flesh in a sieve for 10 minutes. Chef's tip: char the aubergines directly on a gas flame or barbecue until they collapse; the oven alone will not give the smoky taste.

Total time: 40 min
Difficulty: easy
Serves: 6

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Ingredients

Serves6

2 aubergineslarge, about 800 g
1 clove garlicgrated
¼ red onionvery finely chopped
1 ½ tbsp red wine vinegar
¼ cup extra virgin olive oil
½ oz flat-leaf parsleyfinely chopped
¾ tsp salt
1 tomato (optional)seeded and diced
6 Kalamata olives (optional)

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What you'll need

Fine sieve

Spices & pantry

Fresh ingredients (5)

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Method

0/5 done

Step 1: Prick 2 aubergines a few times and set them directly over a gas flame or hot barbecue. Turn every few minutes until the skin is blackened all over and the aubergines slump and feel completely soft.
20 min
Step 2: Put them in a bowl, cover and leave for 5 minutes to steam, then split open and scoop the flesh into a sieve. Drain for 10 minutes, picking out any stray skin.
10 min
Step 3: Chop the flesh on a board with a large knife until creamy but still a little chunky.
Step 4: In a bowl, stir together 1 clove garlic, ¼ red onion, 1 ½ tbsp red wine vinegar and ¾ tsp salt, then add the aubergine and beat in ¼ cup extra virgin olive oil in a thin stream with a fork.
Step 5: Fold in ½ oz flat-leaf parsley, taste for salt and vinegar, and chill for 30 minutes. Serve topped with 1 tomato and 6 Kalamata olives if you like; it keeps 3 days in the fridge.

Nutrition per serving

Calories: 140 kcal
Protein: 1 g
Carbs: 7 g
Fat: 13 g
Fibre: 4 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does melitzanosalata take?: About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
How many people does it serve?: 6 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
What can I use instead of red onion?: White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).

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