1 make
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Melitzanosalata μελιτζανοσαλάτα
4 serving
A Greek eggplant dip.
Ingredients
Instructions
Instructions
1.
Grill eggplants until charred on all sides and the flesh is completely cooked through and very tender. Remove from heat and let cool.
2.
Remove flesh of eggplant from skins to a strainer. Squeeze flesh to release excess liquid and let stand 30 minutes to drain.
3.
Chop the eggplant to form a rough mixture. Thoroughly mix with the garlic, onion, lemon juice, olive oil, salt, and pepper. Refrigerate at least 30 minutes before serving.
Made 1/3rd of a batch yesterday with some Asian eggplants. This is simple, easy, and nicely refreshing. I think I cut the amount of red onion a little low, as it's not a detectable flavor to me. The onion and garlic should really be converted to weight to make scaling easier.