Melitzanosalata

Melitzanosalata

Eggplant dip

By
From
The Complete Middle Eastern Cookbook
Makes
500 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1-2 oval eggplants, about 500 g in total
1 garlic clove
1/2 teaspoon salt
60g soft white breadcrumbs
60ml lemon juice
125ml olive oil
1 small onion, grated
3 tablespoons flat-leaf parsley, chopped
salt and freshly ground black pepper, to taste

Method

  1. Place the whole, unpeeled eggplant on a baking tray and cook in a 180°C oven for 30–50 minutes, depending on size, until it is soft to the touch. While it is hot, remove the skin and chop the flesh roughly. Drain off excess moisture.
  2. While the eggplant is baking, crush the garlic with the salt using a mortar and pestle.
  3. Gradually add the warm eggplant to the mortar, alternating with the breadcrumbs. Add the lemon juice and olive oil alternately, working the mixture thoroughly with the pestle. Mix in the onion, parsley, and salt and pepper to taste.
  4. Transfer to a bowl, cover and refrigerate; the mixture thickens when thoroughly chilled.
  5. Garnish with black olives and serve with crackers, toast fingers or crusty bread.

Note

  • Eggplant discolours quickly once exposed to air, so mixing it with the other ingredients straight away is important. You can also use a blender or food processor to make the dip. Add all the ingredients except the oil to the processor. Blend until smooth, then gradually add the oil; this makes a smoother dip.

Variation

  • Add 1 large peeled, chopped ripe tomato to the garlic mixture with the eggplant.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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