The Real Melitzanosalata Recipe

Name: The Real Melitzanosalata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 2 garlic cloves, roughly chopped; 4 tablespoons flat leaf parsley, chopped; 1 small onion, grated; 1/2 red pepper, seeded and chopped; 1 large ripe tomatoes, finely chopped; 2 small fresh red chilies, seeded; 3/4 cup soft white breadcrumb; 1/3 cup lemon juice, freshly squeezed; 1/2 cup good quality olive oil; black olives, for garnish

Servings: persons

2 large eggplants
2 garlic cloves, roughly chopped
4 tablespoons flat leaf parsley, chopped
1 small onion, grated
1/2 red pepper, seeded and chopped
1 large ripe tomatoes, finely chopped
2 small fresh red chilies, seeded
3/4 cup soft white breadcrumb
1/3 cup lemon juice, freshly squeezed
1/2 cup good quality olive oil
black olives, for garnish

1
Preheat the oven to 350u00b0F.
2
Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
3
Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
4
Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
5
With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
6
Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
7
To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggplants, 2 garlic cloves, roughly chopped, 4 tablespoons flat leaf parsley, chopped, 1 small onion, grated, and more.

Yes, The Real Melitzanosalata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Real Melitzanosalata

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