Melitzanosalata (Greek Eggplant (Aubergine) Spread) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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so good. Serve with toasted pita crisps. Ingredients:
3 -4 flask eggplants (the common kind found everywhere) |
1 small grated onion |
1 -2 garlic clove, crushed |
1 1/2 tablespoons tahini |
1/2 cup olive oil |
1 -2 tablespoon red wine vinegar |
3 -5 drops liquid smoke (optional) |
salt and pepper |
Directions:
1. Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.
2. allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).
3. Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.
4. Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).
5. Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.
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