There are several Mediterranean dips on this site, and melitzanosalata tastes nothing like Skordalia (Greek Garlic and Potato Sauce) or Zaalouk (Moroccan Eggplant and Tomato Salad) (recipes on the site), even though all three live in the same olive-oil-and-garlic universe. Skordalia is built on potato, zaalouk leans sweet and spiced with tomato and cumin, and melitzanosalata is all about the eggplant itself, charred hard over a flame until it collapses and turns properly smoky.
The trick, and the part people skip because it feels fussy, is charring the eggplant directly over a gas flame or under a very hot broiler until the skin blackens and blisters all over. That char is not a mistake to scrape off. It is the entire flavor of the dish. Skip it and roast the eggplant whole in the oven instead, and you get a perfectly nice, perfectly forgettable eggplant puree.
In Greece it is part of a meze spread with warm pita, olives and whatever else is on the table.
Melitzanosalata Recipe
Ingredients
- 2 large globe eggplants (about 2 lbs total)
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil, plus more for serving
- 2 tablespoons finely chopped red onion
- 1 small tomato, seeded and finely diced (optional, for a chunkier style)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- Crumbled feta, for serving (optional)
Instructions
- If you have a gas stove, char the eggplants directly over the open flame, turning with tongs every couple of minutes, until the skin is blackened and blistered all over and the eggplant has collapsed and softened, about 12 to 15 minutes. Alternatively, broil on a foil-lined baking sheet under high heat, turning occasionally, for 20 to 25 minutes, until deeply charred and soft.
- Transfer the charred eggplants to a bowl, cover with plastic wrap or a plate, and let steam for 10 minutes; this makes the skin easier to remove.
- Once cool enough to handle, peel away and discard the blackened skin, and let the flesh drain in a colander for 10 minutes to remove excess liquid.
- Roughly chop the eggplant flesh and transfer to a bowl, or pulse briefly in a food processor for a smoother texture, being careful not to puree it into baby food.
- Stir in the garlic, vinegar, olive oil, red onion, tomato if using, and parsley.
- Season with salt and pepper, and taste and adjust the vinegar and salt as needed; the smoky eggplant can handle a good amount of both.
- Transfer to a serving bowl, drizzle with more olive oil, and top with crumbled feta if using.
- Serve at room temperature with warm pita bread, crackers, or raw vegetables.
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