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Gourmet Recipe: Melitzanosalata

Classic Greek Aubergine or Eggplant dip: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

Classic Greek Aubergine or Eggplant dip: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

MelitzanosalataIf you are a devoted fan of the traditional, cook the eggplant over a wood fire – or add wood chips to a charcoal grill and cook it for that deep, smoky taste. This version is easier and delivers a tasty result, and includes chopped tomatoes.

Ingredients (makes 6 portions)

1 kg eggplant

150mls olive oil

Juice of one lemon

15mls white wine

10 mls red wine vinegar

10 gms fresh oregano leaves

10 gms garlic, chopped

10 gms parsley, chopped

20 gms green finger chili, chopped

20 gms red bell pepper

20 gms green bell pepper

20 gms mint leaves, chopped

20 gms coriander leaves, chopped

Method:

Pre-heat oven to 200 degrees. Chop the ends off the eggplants, drizzle olive oil over them and bake for fifteen minutes. Let them cool and then carefully remove the skins. Add to a food blender and on low speed, add the rest of the ingredients making a thick consistent paste, do not blend until smooth, it’s best to leave some texture in the dip. Serve with warm pita bread and a good Chardonnay.

Another grear recipie bought to you by Brads Wines

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