Dish
Melitzanosalata
Melitzanosalata is made by roasting eggplants until the skin is charred and the flesh is soft. The eggplant is then peeled and mashed with garlic, lemon juice, and olive oil. Some recipes also call for adding chopped parsley or feta cheese. The result is a creamy and tangy dip that is perfect for dipping pita bread or vegetables.
Origins and history
Melitzanosalata has been a staple in Greek cuisine for centuries. It is often served as part of a mezze platter or as a side dish with grilled meats.
Dietary considerations
Vegan, vegetarian, gluten-free
Variations
There are many variations of melitzanosalata, some recipes call for adding yogurt or tahini to the dip to make it creamier. Others add chopped tomatoes or bell peppers for a sweeter flavor.
Presentation and garnishing
Melitzanosalata can be served in a bowl or on a platter, garnished with fresh herbs or olives. It is often served cold or at room temperature.
Tips & Tricks
To make the dip smoother, some recipes recommend using a food processor or blender to puree the eggplant and garlic.
Side-dishes
Pita bread, sliced vegetables
Drink pairings
White wine, rosé wine, ouzo
Delicious Melitzanosalata recipes
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