Melitzanosalata
Μελιτζανοσαλάτα·(meh-leet-zah-no-sah-LAH-tah)
Meze & Kefi (The Front Porch Spread)
There's a hard line between a true Greek meze and a sad supermarket dip, and that line is drawn with fire. To capture the soul of this Mount Athos staple, you have to aggressively char the eggplant over an open flame until it gives up the ghost. Whatever you do, do not insult a Greek grandmother by tossing it into a food processor. The secret is patience—draining away the bitter nightshade waters—and the satisfying rhythm of hand-chopping the flesh so it keeps its meaty, smoky character. Give it a heavy pour of good olive oil, and it tastes exactly like the homeland.
Before you start
Inspect for lingering burnt skin.
When peeling the steamed eggplants, ensure no black, papery flakes of skin remain stuck to the flesh, as they will impart an acrid, ashy flavor to the final dip.
Ingredients
- Globe eggplants3 large
- jarred roasted red peppers1 cup
- garlic cloves2 large
- extra virgin olive oil4 tbsp
- red wine vinegar2 tbsp
- flat-leaf parsley3 tbsp
- red onion1/4 cup
- kosher salt1 tsp
- black pepper1/2 tsp
Method
- 01
Char the eggplants over an open flame until completely collapsed.
Prick the eggplants a few times with a fork and place them directly on a medium-high gas burner, turning with tongs until entirely blackened and blistered, about 15 to 20 minutes. If you lack a gas stove, blast them on a foil-lined baking sheet right under the highest setting of your broiler.
- 02
Steam the charred eggplants to loosen their skins.
Transfer the hot, blackened vegetables to a bowl and cover tightly with plastic wrap for 15 minutes. The trapped residual heat makes separating the bitter, ashen skin from the sweet flesh completely effortless.
- 03
Drain the exposed flesh to remove bitter, excess water.
Peel and discard the skin, slice off the stems, and place the eggplant into a mesh strainer set over a bowl. Walk away for 20 minutes. Skipping this drain guarantees a sad, watery dip instead of a luxurious spread.
- 04
Chop the eggplant entirely by hand.
Move the drained flesh to a large cutting board and aggressively chop it in all directions with a chef's knife until it forms a rustic, chunky mash. Resist the urge to use a machine; this coarse, hand-hewn texture is the hallmark of the dish.
- 05
Mix the aromatics and marinate.
Transfer the chopped eggplant to a bowl and stir in the red peppers, garlic paste, red wine vinegar, three tablespoons of olive oil, parsley, and red onion. Season aggressively with the salt and pepper, then let it rest in the fridge for an hour so the acid can cut through the smoke.
Notes
Bring to room temperature before serving.
Melitzanosalata served straight from the fridge mutes the smoky flavors; give it time to take the chill off and finish with a heavy pour of the remaining quality olive oil and some warm pita.
From Cook Greek in America.