Known as Melitzanolsalata, this is a rustic Greek eggplant dip made with charred smokey eggplants, garlic, cumin, lemon juice, and extra virgin olive oil.
There are many variations to this recipe but this is one my mother has made ever since I can recall.
This is an easy dip to make for any occasion that everyone will love. You can serve it with toasted pita bread, crackers, vegetable sticks.
What you need
- 1 large eggplant (a good eggplant has shiny skin and is heavy to hold)
- 1 garlic clove – crushed
- ¼ cup Extra Virgin olive oil
- Juice of ½ a lemon
- pinch of ground cumin
- Salt and pepper to taste
What to do
To get a lovely smokey flavour, place the eggplant on a bbq or gas burner and cook on medium heat for about 30-40 or until the flesh becomes charred and the eggplant is very soft to touch.
You can also bake in a moderate oven for 30-40 minutes or until it becomes very soft.
Allow to cool before handling.
Peel off the skin and scoop out the flesh into a food processor (or similar).
Add all the remaining ingredients and process until it becomes smooth and silky.
Spoon dip into a serving bowl and allow to cool completely before serving.
Serve with toasted pita bread/crisps, fresh bread or thinly sliced sticks of carrots, celery, cucumber.
Can be stored in an airtight container in the fridge for up to 1 week.
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