Melitzanosalata (Aubergine Dip)

 

Melitzanosalata (Aubergine Dip)

Melitzanosalata: Greek aubergine dip is a wonderful additional dip to the famous trio of Greek dips: taramasalata, hummus and tzatziki, enjoyed as a starter or with a main course.

Smoky, tasty and perfect with pitta bread, this is one of my Dad’s legendary recipes.

aubergine dip

Ingredients:

2 large aubergines
1 large onion, finely chopped
2 cloves of garlic, crushed,
1 teaspoon tahini paste
juice of 1/2 lemon or 2 tablespoons white wine vinegar
125ml extra virgin olive oil
sea salt and freshly ground pepper

To Garnish
A small handful flat-leaf parsley, chopped finely
12-16 olives
A few strips of pepper, grilled

Method:

Preheat the oven to 180

Place aubergines on an oven tray. Bake in the oven for about 1 hour or until soft. Alternatively char grill or grill the aubergines until the skin blisters and the flesh is soft.

Remove the aubergines from the oven or grill and cool slightly. Peel them under the cold tap water and chop the flesh roughly.

Combine with onion, garlic and tahini in a food processor and blend until smooth. Add the aubergine flesh and process for a few more seconds. Transfer to a bowl and add the lemon juice, the rest of the olive oil and mix in well. Add seasoning to taste.

Refrigerate the aubergine dip for several hours or overnight.

Serve with crusty bread or pitta bread.

Garnish with parsley, olives and grilled strips of pepper.

The dip can be served as a start or as part of a main course.

*Note:* You may add 2 tablespoons of yoghurt or mayonnaise and 75g of breadcrumbs or one skinned ripe tomato in the blender when making the dip. Instead of using a blender to process the aubergine dip, you may chop the aubergine flesh finely with a large knife and combine the other ingredient.

 

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29 Responses

  1. hannah brooker

    This looks seriously yummy. Your photography is amazing, makes it look so delicious! (I’m sure it is!) Thanks for finding me and letting me know about your linky x

    Reply
    • honestmum

      @Hannah thanks so much, my husband is an amazing photographer and it was delicious! Thanks for linking up and hope to see you next week x

      Reply
  2. jenny paulin

    now this dip looks much nicer and i am always trying to find a recipe that used aubergine that i might enjoy!! i can imagine how tasty it is with pitta bread yum x

    Reply
  3. Lacey

    Mmmmmm – I can never think of much to do with eggplant, but I would like to try this. Thanks!

    Reply
  4. sarahhillwheeler

    Looks lovely as ever! With the taramasalata, I could try a number of “dips” as starter with appeal to different tastes (although I suspect Boy would still demand ketchup!).

    Reply
    • honestmum

      @Sarahhillwheeler hehe! Do let me know if you try it, the boys love hummus in this house but they haven’t tried this one yet!

      Reply
  5. Tricia Cowell

    oooh lovely always wanted a good recipe for Aubergine dip, will give this a go at the weekend thankyou 🙂

    Reply

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