Greek Roasted Eggplant Dip (Melitzanosalata)
Melitzanosalata - a garlicky dip made of roasted eggplant.
Servings: 4
Ingredients
- 1 large or 2 smaller eggplants
- 1/2 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 2-3 cloves minced/crushed garlic
- 1/2 teaspoon dried oregano
- A few drops liquid smoke optional
- Salt and pepper to taste (I like to be generous with the pepper)
Instructions
- Pre-heat oven to 450F. Move rack close to the top of oven.
- Cover a baking sheet in tin foil (for easy clean-up).
- Poke holes all over the eggplant(s) so you don't have to clean up exploded eggplant from the oven (I've done this). Place the eggplant(s) on a baking sheet and bake for about 30 minutes, turning half way through.
- Measure out olive oil. For ease of clean-up I simply add all the other ingredients into the measuring cup after I put the oil in there.
- Once the eggplant(s) is done, I let it cool for at least 15-20 minutes on the baking sheet. You will notice that some of the bitter liquid will seep out. This is a good thing. Once it has cooled enough, I peel it by hand and roughly chop it. Discard the skins.
- Add eggplant and oil mixture to blender. Blend until smooth. Transfer info bowl and refrigerate for at least an hour before serving.
Notes
- Instead of liquid smoke, you can use a smoky spice blend if you have one on hand. I do recommend this step because it really gives this dip a wonderful smoky flavor that oven roasting just can't do.
- I find that this dish tastes so much better the next day, so I typically make it the night before. All the flavors settle and the garlic intensifies.