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Does anyone have a recipe for Melitzanosolata, the creamy Greek eggplant dip? A local restaurant
- Thread starter joe
- Start date
misplaced-in-az
Well-known member
Joe, I just did a google search and it came up with numerous recipes.
Give it a try and see if any of them resemble what you had.
Give it a try and see if any of them resemble what you had.
kyheirloomer
Well-known member
Here is Alkmini Chaitow's version, from "Greek Vegetarian Cooking."
2 large eggplants
1 1/2 cups olive oil
1 cup goat's milk
Lemon juice to taste
1/2 cup Feta cheese
Sea salt and freshly ground pepper to taste
Wash, dry, and place the eggplants in the oven at 350 degreesF for 1-1 1/2 hours. When cooked, remove and discard the skins. Place the flesh in a mixing bowl and reduce to a creamy texture. This mixture whould be worked with a peslte in a morar, adding alternatively the oil, milk and a little lemon. When the mixture is frothy, add the cheese which should already have been crumbled by hand. Season with salt and pepper. Place the mixture in a glass bowl and decorate with small slices of tomato, parsley and black olives.
Note: I prefer this made by grilling the eggplants, as for Baba Ganoujh. This gives it a slight smoky flavor.
2 large eggplants
1 1/2 cups olive oil
1 cup goat's milk
Lemon juice to taste
1/2 cup Feta cheese
Sea salt and freshly ground pepper to taste
Wash, dry, and place the eggplants in the oven at 350 degreesF for 1-1 1/2 hours. When cooked, remove and discard the skins. Place the flesh in a mixing bowl and reduce to a creamy texture. This mixture whould be worked with a peslte in a morar, adding alternatively the oil, milk and a little lemon. When the mixture is frothy, add the cheese which should already have been crumbled by hand. Season with salt and pepper. Place the mixture in a glass bowl and decorate with small slices of tomato, parsley and black olives.
Note: I prefer this made by grilling the eggplants, as for Baba Ganoujh. This gives it a slight smoky flavor.
Thanks, Misplaced and KYH. Googling "Melitanosalata," with 3 a's, did the trick. The restauraut
uses the more obscure spelling, part of their scheme to keep me from finding a recipe, no doubt, lol.
Actually, Emeril's looks close.
http://www.emerils.com/recipes/by_name/melitzanosalata_(eggplant_salad).html
uses the more obscure spelling, part of their scheme to keep me from finding a recipe, no doubt, lol.
Actually, Emeril's looks close.
http://www.emerils.com/recipes/by_name/melitzanosalata_(eggplant_salad).html
olga_d_ont
Well-known member
Recipe: Greek Eggplant Salad Two Ways: City Style, Country Style Melanzanosalata
Greek Eggplant Salad Two Ways: City Style, Country Style: MELANZANOSALATA
The salad is contrived in two ways; one more urbane and smoothly sauve, one more rustic and punched with relish.
City style, the eggplant is roasted smoky, then pureed into an unadulterated eggplant spread. It has no distractions, only a dram of oil and a splash of vinegar. This is for the purists.
Country Style eggplant salad is full of coarsely chopped vegetables and stands out brusquely gustatory with mustard, mint, and oregano.
EGGPLANT SALAD CITY STYLE:
1 large eggplant (about 1 1/2 pounds)
1/4 cup olive oil
1/2 teaspoon salt
2 teaspoons red wine vinegar
Lemon slices or sprigs of fresh mint or parsley, for garnish
Bread, pita, or crackers, for serving
Preheat the oven to 450 F.
Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 1 hour.
Remove and set aside until cool enough to handle.
Slit the eggplant open lengthwise and scrape the pulp from the skin. Finely chop the pulp and transfer it to a medium size bowl.
Add the oil, salt, and vinegar to the eggplant, and stir until thoroughly blended. Leave in the bowl, or transfer to a platter and shape into a loaf. Cover the salad and refrigerate for several hours or overnight.
To serve, garnish with the lemon slices or herb sprigs, and accompany with bread. Makes 1 3/4 cups.
EGGPLANT SALAD COUNTRY STYLE.
1 medium eggplant (about 1 pound)
1/4 medium onion
2 to 3 cloves garlic
1 small tomato (3 ounces)
2 tablespoons chopped fresh flat leaf parsley leaves
1/2 teaspoon chopped fresh mint leaves
1/2 teaspoon chopped fresh oregano leaves, or 1/4 teaspoon dried
1/8 teaspoon dry mustard, or 1/2 teaspoon prepared mustard
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper
Bread, pita, or crackers, for serving
Preheat the oven to 450 F.
Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. Remove and set aside until cool enough to handle.
Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl.
Coarsely chop the onion, garlic, and tomato. Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper. Stir to blend. Serve right away, accompanied by the bread, or cover and refrigerated for up to 1 week.
NOTES: Like so many Greek food mixtures, Eggplant Salad gains in flavor if the ingredients are allowed to sit together overnight.
Because this is a county style salad, lively and unrefined, the ingredients should be chopped into small chunks and pieces, not minced.
Adventures In Greek Cooking
Greek Eggplant Salad Two Ways: City Style, Country Style: MELANZANOSALATA
The salad is contrived in two ways; one more urbane and smoothly sauve, one more rustic and punched with relish.
City style, the eggplant is roasted smoky, then pureed into an unadulterated eggplant spread. It has no distractions, only a dram of oil and a splash of vinegar. This is for the purists.
Country Style eggplant salad is full of coarsely chopped vegetables and stands out brusquely gustatory with mustard, mint, and oregano.
EGGPLANT SALAD CITY STYLE:
1 large eggplant (about 1 1/2 pounds)
1/4 cup olive oil
1/2 teaspoon salt
2 teaspoons red wine vinegar
Lemon slices or sprigs of fresh mint or parsley, for garnish
Bread, pita, or crackers, for serving
Preheat the oven to 450 F.
Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 1 hour.
Remove and set aside until cool enough to handle.
Slit the eggplant open lengthwise and scrape the pulp from the skin. Finely chop the pulp and transfer it to a medium size bowl.
Add the oil, salt, and vinegar to the eggplant, and stir until thoroughly blended. Leave in the bowl, or transfer to a platter and shape into a loaf. Cover the salad and refrigerate for several hours or overnight.
To serve, garnish with the lemon slices or herb sprigs, and accompany with bread. Makes 1 3/4 cups.
EGGPLANT SALAD COUNTRY STYLE.
1 medium eggplant (about 1 pound)
1/4 medium onion
2 to 3 cloves garlic
1 small tomato (3 ounces)
2 tablespoons chopped fresh flat leaf parsley leaves
1/2 teaspoon chopped fresh mint leaves
1/2 teaspoon chopped fresh oregano leaves, or 1/4 teaspoon dried
1/8 teaspoon dry mustard, or 1/2 teaspoon prepared mustard
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper
Bread, pita, or crackers, for serving
Preheat the oven to 450 F.
Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. Remove and set aside until cool enough to handle.
Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl.
Coarsely chop the onion, garlic, and tomato. Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper. Stir to blend. Serve right away, accompanied by the bread, or cover and refrigerated for up to 1 week.
NOTES: Like so many Greek food mixtures, Eggplant Salad gains in flavor if the ingredients are allowed to sit together overnight.
Because this is a county style salad, lively and unrefined, the ingredients should be chopped into small chunks and pieces, not minced.
Adventures In Greek Cooking
Maybe this is what I have been looking for! I was told, by a local grocery store, that
what they have been selling at their olive bar, was baba ganoush... but when I buy it anywhere else (i.e. in a can at a Middle Eastern store) or try and make it myself, the baba ganoush tastes nothing like what they sell.
What is the difference between melitzanosalata and baba ganoush? The one I am trying to find/duplicate is very tart and has a grayish tinge to it. I wish I knew what brand they sell, but they don't like to give that information out (obviously, or you'd buy it directly).
Thanks in advance.
what they have been selling at their olive bar, was baba ganoush... but when I buy it anywhere else (i.e. in a can at a Middle Eastern store) or try and make it myself, the baba ganoush tastes nothing like what they sell.
What is the difference between melitzanosalata and baba ganoush? The one I am trying to find/duplicate is very tart and has a grayish tinge to it. I wish I knew what brand they sell, but they don't like to give that information out (obviously, or you'd buy it directly).
Thanks in advance.
heather_in_sf
Well-known member
Hi Joe, on Monday I will post the recipe I use, it doesn't have tomatoes...
This is a wonderful dip or salad or spread for sandwiches and it is different than any recipe I've seen. Sorry, I don't have a computer at home but I will post it on Monday! It's from one of my favorite cookbooks "A Little Greek Cookbook" from the Chronicle Press, I've made almost everything in it.
From what I remember after making Melitzanosalata a dozen or so times, you prick the skins of 2 eggplants and roast them until they have collapsed. Then scoop out the meat into a fine mesh colander and press out the liquid (which can be bitter) with your hands. You pop this into the Cuisinart with lemon juice, olive oil and greek yogurt, salt & pepper (the proportions of which I can't recall now which is why I will post it!) and puree until smooth, adding more lemon or oil if needed.
I always bring this to picnics and dip crusty bread or jicama or carrots. The flavor is so smooth and rich and tangy yet (except for the oil) very low calorie!
Anyway, sorry for the teaser...
This is a wonderful dip or salad or spread for sandwiches and it is different than any recipe I've seen. Sorry, I don't have a computer at home but I will post it on Monday! It's from one of my favorite cookbooks "A Little Greek Cookbook" from the Chronicle Press, I've made almost everything in it.
From what I remember after making Melitzanosalata a dozen or so times, you prick the skins of 2 eggplants and roast them until they have collapsed. Then scoop out the meat into a fine mesh colander and press out the liquid (which can be bitter) with your hands. You pop this into the Cuisinart with lemon juice, olive oil and greek yogurt, salt & pepper (the proportions of which I can't recall now which is why I will post it!) and puree until smooth, adding more lemon or oil if needed.
I always bring this to picnics and dip crusty bread or jicama or carrots. The flavor is so smooth and rich and tangy yet (except for the oil) very low calorie!
Anyway, sorry for the teaser...
Dawn, I think Baba Ganoush is a little different--sort of like hummus but with eggplant instead of
chick-peas.
Here is Sandi's recipe...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=21585
chick-peas.
Here is Sandi's recipe...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=21585
Thanks Joe - that even convinces me more that the kind I like is *not* baba ganoush, but
what you were looking for, instead, the melitanosalata. I think it's pretty close to Olga's first (city) or Evelyn's recipe, below - different from the baba ganoush because it has the tartness of vinegar, which none of the recipes I have tried have had (that explains it!). 'Will try it soon.
Thanks - it is very good, isn't it.
what you were looking for, instead, the melitanosalata. I think it's pretty close to Olga's first (city) or Evelyn's recipe, below - different from the baba ganoush because it has the tartness of vinegar, which none of the recipes I have tried have had (that explains it!). 'Will try it soon.
Thanks - it is very good, isn't it.
Thanks, everyone. I did try Emeril's recipe, adding a little mint, a dab of
mayo with the strained yogurt, and half a seeded, chopped tomato. It was almost exactly what I was trying to duplicate! Any discrepancy was probably due to the off-season eggplant, though squeezing the flesh dry after roasted really helped.
Looking at the others, I realize this was probably the least authentic, but with apologies to Greece, it was a big hit.
mayo with the strained yogurt, and half a seeded, chopped tomato. It was almost exactly what I was trying to duplicate! Any discrepancy was probably due to the off-season eggplant, though squeezing the flesh dry after roasted really helped.
Looking at the others, I realize this was probably the least authentic, but with apologies to Greece, it was a big hit.