The Real Melitzanosalata

Submitted by Jostlori

"Well, I'm sure there are lots of authentic versions of this wonderful dip. But this is my family's favorite. I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata. This gives the dip a great texture and mouthfeel. We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices."

Download

Ready In:: 1hr 25mins
Ingredients:: 11
Serves:: 6

ingredients

2 large eggplants
2 garlic cloves, roughly chopped
4 tablespoons flat leaf parsley, chopped
1 small onion, grated
¹⁄₂ red pepper, seeded and chopped
1 large ripe tomatoes, finely chopped
2 small fresh red chilies, seeded
³⁄₄ cup soft white breadcrumb
¹⁄₃ cup lemon juice, freshly squeezed
¹⁄₂ cup good quality olive oil
black olives, for garnish

directions

Preheat the oven to 350°F.
Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.

Questions & Replies

Got a question? Share it with the community!

Reviews

This made a delicious melitzanosalata. I have never made one using breadcrumbs before but it made for a very light rendition that worked beautifully with the aromatics and tomato. Loved this.

evelynathens