Rustic Eggplant Dip (Melanzanosalata)

READY IN: 4hrs 40minsYIELD: 2 cups


  • 2smalleggplants (1-1/2 lb. total)
  • 14 cup seeded and finely diced fresh tomato
  • 2tablespoons minced yellow onions
  • 1 12 teaspoons chopped fresh flat-leaf parsley
  • 1teaspoonfresh lemon juice
  • 1teaspoonred wine vinegar or 1 teaspoonbalsamic vinegar
  • 12 teaspoon chopped fresh oregano or 1/2teaspoonmarjoram
  • 12 teaspoon chopped of fresh mint
  • kosher salt & freshly ground black pepper

    Serving Size: 1 (117) g

    Servings Per Recipe:8

    Calories: 35.6

    Calories from Fat 2 g 7 %

    Total Fat 0.3 g 0 %

    Saturated Fat 0.1 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 3.4 mg 0 %

    Total Carbohydrate8.4 g 2 %

    Dietary Fiber 4.8 g 19 %

    Sugars 3.5 g 14 %

    Protein 1.5 g 2 %


  • Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 Tbs. of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.
  • Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 teaspoons oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 teaspoons salt, and 1/8 teaspoons pepper. Mix well. Cover and refrigerate for at least 4 hours before serving.
  • Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.
  • Variations:Can’t grill the eggplant? Use the oven.To broil the eggplants, position a rack 6 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with foil. Prick the eggplants once with a paring knife to prevent them from exploding. Put them on the baking sheet and rub all over with 1 Tbs. olive oil. Broil, turning once, until the skin is charred in spots and the flesh is tender, 25 to 30 minutes.If your oven doesn’t have a broiler element, you can roast the eggplants instead. Position a rack in the center of the oven and heat the oven to 450°F Prick and oil the eggplants as directed above. Roast until the skins are wrinkled and the eggplant flesh is very soft, about 1 hour.
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