“Melitzanosalata” Greek eggplant dip is one of the dishes I cooked at the Greek Feast during Father’s Day celebration. The recipe is so easy, packed with flavour and a great start to the main meal. As you know Greeks can eat and talk for hours and no one can stop them!
(Serves 6, prep time 5 min, cook time 1.5hrs)
Ingredients:
3 medium size eggplants
1 tbsp dry oregano
1 tbsp of olive oil
1 tbsp dry oregano
1 tbsp of olive oil
4 cloves of garlic, minced
1/4 cups of extra virgin olive oil
3 tablespoons of fresh juice of a lemon
A bit of salt and pepper to taste
Chopped fresh parsley and olives for taste and garnish
Method:
Preheat the oven 170 degrees fan enforced. Place the eggplants on a lined foil and baking paper baking dish. Drizzle your eggplants with olive oil, add some dry oregano and bake it for 1 hr turning every 15 minutes until soft and ready.
Allow the eggplants to rest until completely cooled down and easy to remove the flesh. Peel the skin away, removing the flesh with a table spoon, placing the mixture in a separate bowl. Roughly mash the flesh with the folk. Add the garlic, salt, pepper, lemon juice. Stir well and taste.
Add extra virgin olive oil, chopped parsley and olives. The dip is ready!
Note: For a more intense flavour, you can char grill your eggplants on a BBQ.
