MELITZANOSALATA: Greek Style Eggplant Salad

Print this recipe here: https://www.dimitrasdishes.com/recipes/melitzanosalata-greek-eggplant-dip-vegan
Serves 4:
3 eggplants
1-2 garlic cloves, grated
cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt & black pepper
2 scallions finely sliced
1 tablespoon finely chopped parsley
Kalamata olives for garnish
Optional Garnishes:
Chopped tomatoes
Finely sliced red onion
Chopped roasted red peppers
Feta cheese
Pinch of smoked paprika

Note: The characteristic smoky flavor of this dish comes from roasting the eggplants over a flame. This can be done in the barbeque grill or over a gas stovetop until their skin is charred and the flesh is soft.

Preheat the oven to 450 F, 230 C.

Place the eggplants on a baking tray lined with parchment paper and roast in the oven until very soft. About 30 minutes.
Set the eggplant aside and cool 5-10 minutes.
Carefully scoop out the pulp and place in a colander.
Set aside for 30 minutes so that the juices can drain. Alternatively, place all of the pulp in a clean kitchen towel and carefully (it may still be very hot) squeeze out the juices.
Combine the olive oil, vinegar, and grated garlic in a small mixing bowl and whisk together.
Place the pulp in a large bowl and pour the vinaigrette on top. Mix well until combined. Season with salt and black pepper and mix in the scallions. If the dip tastes slightly bitter sprinkle teaspoon (or more) granulated sugar in it and mix well.
This dip tastes best cold. Refrigerate at least 2-3 hours so that the flavors marry.
Garnish with chopped tomatoes, olives, parsley, and some smoked paprika.
Serve with toasted bread or chopped vegetables. This is also a great spread for sandwiches.





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