MELITZANOSALATA: Greek Style Eggplant Salad

Print this recipe here: https://www.dimitrasdishes.com/recipe...
Serves 4:
3 eggplants
1-2 garlic cloves, grated
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt & black pepper
2 scallions finely sliced
1 tablespoon finely chopped parsley
Kalamata olives for garnish
Optional Garnishes:
• Chopped tomatoes
• Finely sliced red onion
• Chopped roasted red peppers
• Feta cheese
• Pinch of smoked paprika

Note: The characteristic smoky flavor of this dish comes from roasting the eggplants over a flame. This can be done in the barbeque grill or over a gas stovetop until their skin is charred and the flesh is soft.

Preheat the oven to 450 °F, 230 °C.

Place the eggplants on a baking tray lined with parchment paper and roast in the oven until very soft. About 30 minutes.
Set the eggplant aside and cool 5-10 minutes.
Carefully scoop out the pulp and place in a colander.
Set aside for 30 minutes so that the juices can drain. Alternatively, place all of the pulp in a clean kitchen towel and carefully (it may still be very hot) squeeze out the juices.
Combine the olive oil, vinegar, and grated garlic in a small mixing bowl and whisk together.
Place the pulp in a large bowl and pour the vinaigrette on top. Mix well until combined. Season with salt and black pepper and mix in the scallions. If the dip tastes slightly bitter sprinkle ¼ teaspoon (or more) granulated sugar in it and mix well.
This dip tastes best cold. Refrigerate at least 2-3 hours so that the flavors marry.
Garnish with chopped tomatoes, olives, parsley, and some smoked paprika.
Serve with toasted bread or chopped vegetables. This is also a great spread for sandwiches.





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