Melitzanosalata Greek Eggplant Dip
Here is the recipe for Melitzanosalata Greek Eggplant Dip. This is probable one of the most commonly known Greek dips, second to the famous Tzatziki. Most dips goes really well as an accompaniment to bread, crackers, rusks or as a side to a dish. I would recommend this dish alongside pita bread. You will be amazed at how easy it is to make your own homemade dips and pita bread. Once you do make your own you probably wont go back to buying the ready made stuff. Although you can buy the bread if you are time poor and make your own dips, you will really taste the difference. What makes this dish really special is the additiona of the fresh mint, the toasted pine nuts and that creamy Greek yoghurt, we like to use Procal..
Ingredients for Melitzanosalata Greek Eggplant Dip
3 medium eggplants
½ bunch mint, finely chopped
½ lemon, juiced
1 teaspoon salt and pepper
3 tablespoons olive oil
1/2 cup Greek yoghurt
2 tablespoons pine nuts, toasted
Method:
1. Preheat the oven to 180 degrees
2. Wash the eggplants, cut the stems off and pierce with a fork all over.
3. Bake for 40-45 minutes or until the insides have a soft texture and the skin slightly darkened. Let them cool enough to handle, then scoop the insides out into a sieve to drain. . If the eggplants have seeds in the middle, these should be removed as they are quite bitter.
4. Allow to cool completely. Chop up the eggplant coarsely and add this to a bowl.
5. Mix together with all the remaining ingredients and season with more salt/pepper, mint, if required. Top with pine nuts and extra mint and serve.
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