Melitzanosalata dip has been a staple dish for centuries around the South Mediterranean and the Middle East (known as baba ganoush). From the Greeks to the Turks this easy to prepare dish is not only a tasty dip, but also a healthy. Its a versatile dip that goes well with bread, meat or fish.
See this simple recipe below.
Ingredients
- 4 – 5 aubergines
- 2 cloves of garlic
- Extra virgin olive oil
- Salt and pepper
- 1/2 a lemon
- Parsley
Step 1
Pre heat the oven to 200°c degrees celsius (400°f ). Wash the aubergines, then take a knife and prick the skins of the aubergines (make pricks all over the aubergine, otherwise they will explode in the oven). Next, lay the aubergines on a baking tray and pop them in to the oven. Cook for 60 minutes until soft and charred. While the aubergines are cooking, peel and mince the garlic in to a bowl. Turn the aubergines at the 20 minute mark so the bottoms can cook.
Step 2
Once out of the oven, cut the aubergines in half, grab a spoon and scoop the aubergine pulp into the bowl with the minced garlic, leaving the skins behind.
Step 3
Once the aubergine and garlic are in the bowl, grab a fork and begin to mash the pulp into the garlic. During this process add a splash of extra virgin olive oil, salt and pepper, a light squeeze of lemon and continue to mix until the pulp breaks down and forms in to a dip. Continue mixing, having the occasional taste test. Adding extra virgin olive oil, salt and pepper and lemon to taste.
Step 4
Add 3/4 of a tablespoon of greek yoghurt. Mix well with a whisk
Step 5
Garnish with some chopped parsley and some kalamata olives.
Novice ~ 60 minutes ~ Serves 8
Pro tips:
- If possible, try using white aubergines for a sweeter tasting dip
- Place in the fridge for around an hour to chill, to have all the flavours mix together for a taste explosion
- Warm Greek pita bread works a treat with this dip
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