🪔 Melitzanosalata – Greek Smoky Eggplant Dip

A tangy, creamy dip made from roasted eggplant, garlic, lemon, and olive oil—perfect for serving with pita, crackers, or as a meze platter.

📝 Ingredients:

• 2 large eggplants

• 3 tablespoons extra virgin olive oil (plus extra for garnish)

• 2 garlic cloves, minced

• 2 tablespoons lemon juice (freshly squeezed)

• Salt and black pepper, to taste

• 1 tablespoon fresh parsley, chopped (optional)

• 1/4 cup crumbled feta cheese (optional, for a creamy touch)

• 1 tablespoon fresh dill (optional)

• Pomegranate seeds for garnish (optional)

• Pita or crusty bread, for serving

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🍽️ Instructions:

1. Roast the Eggplants:
Preheat your oven to 200°C (400°F). Prick the eggplants with a fork to prevent them from bursting during roasting. Place the eggplants directly on the oven rack or a baking sheet, and roast for 40–45 minutes, or until the skin is charred, and the flesh is soft and tender. You can also grill the eggplants over an open flame or on a gas burner for an even smokier flavor.

2. Cool and Prepare the Eggplants:
Once roasted, remove the eggplants from the oven and allow them to cool slightly. Slice the eggplants open and scoop out the tender flesh, discarding the skins. Place the flesh into a fine-mesh strainer to remove any excess liquid.

3. Mash or Blend the Eggplant:
Transfer the roasted eggplant flesh to a mixing bowl or food processor. Use a fork or potato masher to mash the eggplant until it reaches a smooth yet slightly chunky consistency. Alternatively, pulse it in the food processor for a finer texture.

4. Add the Flavors:
Stir in the olive oil, minced garlic, and lemon juice. Season with salt and pepper to taste. If you prefer a tangier version, add a little more lemon juice. You can also fold in fresh parsley, dill, or crumbled feta cheese for added richness and flavor.

5. Serve:
Transfer the melitzanosalata to a serving bowl. Drizzle with a little extra olive oil, garnish with crumbled feta cheese and parsley, and top with a few pomegranate seeds for a pop of color (optional). Serve with warm pita bread, crusty bread, or fresh vegetable sticks like cucumbers, carrots, and bell peppers.

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🔄 Variations:

• With Feta: For a creamier and richer dip, add crumbled feta cheese to the mixture or sprinkle it on top as a garnish.

• Spicy Melitzanosalata: Add a small pinch of chili flakes or a dash of smoked paprika for a bit of heat.

• Herb-Infused: Experiment with different fresh herbs such as fresh basil, mint, or oregano to create variations in flavor.

• Smoked Eggplant Dip: For an even more intense smoky flavor, grill the eggplants directly over an open flame or use a smoker.

• Greek Yogurt Melitzanosalata: Add a spoonful of thick Greek yogurt to create a creamier dip with a tangy note.

• Roasted Red Pepper Version: Add roasted red peppers to the mixture for a sweet and smoky twist.

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💡 Fun Fact:

In Greece, melitzanosalata is often served as part of a mezze platter alongside other dips like tzatziki, hummus, and baba ghanoush. It’s also commonly enjoyed as an appetizer or light side dish, especially during summer when fresh eggplants are in season.

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