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MELITZANOSALATA (AUBERGINE DIP)

Updated: Feb 6


MAKES 500ML | PREPARATION TIME: 15 MINUTES | COOKING TIME: 25 MINUTES


This is my Theia (aunt) Georgia’s recipe for melitzanosalata, which in my opinion is the best version I have ever had. It’s a delicious snack served with warmed pitta bread and vegetable sticks. INGREDIENTS

2 aubergines (approximately 500g)

1 lemon, juiced

1 tsp sea salt

2 heaped tsp wholegrain mustard

1 heaped tbsp mayonnaise

2 cloves of garlic, grated or crushed


METHOD

Preheat the oven to 220°c/200°c fan/Gas Mark 7.

Cut the stalks off the aubergines, prick them on all sides with a sharp knife and place on a baking tray. Roast the aubergines in the preheated oven for 25 minutes, or until they shrink and go soft. Remove from the oven and leave to cool.

When the aubergines are cool enough to touch, peel them and slice them lengthways into quarters. Place the quarters into a food processor and blitz until smooth. With the food processor running, add the olive oil, lemon juice, salt, mustard, mayonnaise, and garlic.

Pour the dip into a jar and chill in the fridge. This should keep for about a week in the fridge and in an airtight jar.

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