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Aug 30, 2009 09:06 AM

Melitsanosalata -- calling all Greeks!

Got 4 eggplants left over from the last two farm share boxes and must 'get rid of them'.

Was hoping to find some inspiration regarding your BEST version of melitsanosalata.... I like it garlicky, not too soupy, and I am not averse to adding walnuts, although they aren't vital.

Of course, I shall also peruse the swamp of information that is google, but would be much more inclined to follow a fellow chowhound's tip.

Evgaristo polí!

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  1. No one? Not a single one? Phoenikia, pu isse?

    5 Replies
    1. re: linguafood

      Not Greek in the least, but your post made me decide to try making it.

      1. re: Mer_Made

        Do it. It's super-easy: pierce skin of eggplant or two with a fork few times, then bake at 375˚ for 45 min. or until tender. Take out of the oven & let it cool down a bit. Peel (skin comes right off), don't burn your fingers '-)

        Chop up eggplant, then mash with fork. add about 1/3 - 1/2 cup of evoo & 4 tbsp red wine vinegar alternatingly, and mix up with a wooden spoon. Add 2-3 cloves of garlic, s&p to taste. Ét voila -- melitsanosalata done. Needs to cool off and let the flavors mingle for a bit. Serve at room temp with toasted pita or such.

        1. re: linguafood

          hi linguafood,
          your recipe and method is pretty close to mine. I tend to wing my meltizanasalata rather than following a proper recipe- sometimes I roast the eggplant at 400 degrees, and I pierce the skin many times. Maybe piercing the skin all over might help the steam escape, resulting in a less soggy dip?

          I generally use just 1-2 tbsps of evoo per eggplant- I tend to freepour. Greek or Spanish evoo would be my preference. Enough vinegar to give it some zip. Sometimes I use white wine vinegar. You could also add some chopped mint for a variation.

          I haven't tried this recipe, but I'm thinking about trying it next time I have some eggplants in my kitchen:

          1. re: phoenikia

            There you are! '-). I did pierce the eggplant all over, but they probably could've used a few more pricks. I used about 1/3 cup of evoo (Cretan, of course), and the eggplant just sucked it all up -- we all know how much eggplant loves olive oil. Interesting recipe, btw. I had a small argument with my mom re: adding yogurt or cream. I thought she was out of her mind. Guess I never had the Northern Greek version of the dish. Oops.

            1. re: linguafood

              Some eggplants might be more watery than others, depending on rainfall and whether they were watered- could even be the variety of eggplant.

              If you're interested in regional recipes from Greece, I highly recommend the cookbook the recipe came from- the Glorious Foods of Greece. Lots of interesting recipes that I never knew existed.

    2. Oooh yummy. Haven't made that in a while.
      I do basically what you have listed, but I roast some garlic at the same time I'm roasting the eggplant, and use mostly roasted garlic with maybe one clove of fresh. I also some lemon juice, along with the red wine vinegar. Topped with chopped fresh parsley.
      (I'm not greek, but lived there for a year and love the food.)

      1. This all sounds so delicious, I might have to givr this a try for my next party.