Melitzanosalata Agioritiki
Μελιτζανοσαλάτα αγιορείτικη·(meh-leet-zah-no-sah-LAH-tah ah-yoh-REE-tee-kee)
Nistisima (The Fasting Table)
The eggplant sits on the gas grate until the skin blisters. Rejecting any pale, over-processed purée hiding behind mayonnaise, monks on Mount Athos build this smoky fasting dip with sweet roasted peppers, red wine vinegar, and crushed walnuts pounded with garlic instead of dairy. Trust in just a flame, a knife, and the patience to let the bitter juices drain; with a heavy fork, mash the flesh flat, flood it with oil, and tear the bread.
Ingredients
- globe eggplant2 large
- red bell pepper1 large
- garlic2 large cloves
- kosher salt1/4 tsp
- walnuts3 tbsp
- red wine vinegar2 tbsp
- extra virgin olive oil1/4 cup
- fresh parsley3 tbsp
- black pepperto taste
Method
- 01
Char the vegetables directly over an open flame.
Pierce the eggplants and bell pepper a few times with a fork so they don't burst. Place them right on the grates of a gas stove over medium-high heat, or under an oven broiler, turning occasionally with tongs until the skin is completely blackened and collapsing, about 15 to 20 minutes.
- 02
Sweat the charred vegetables to loosen their skins.
Transfer the hot vegetables to a bowl and cover tightly with plastic wrap or a plate. Let them steam for 10 to 15 minutes, then peel away and discard the blackened skins, stems, and large seed clusters.
- 03
Drain the eggplant flesh to remove its bitter botanical liquids.
Place the peeled eggplant in a fine-mesh strainer set over a bowl. Let it sit for at least 20 minutes, pressing gently with the back of a spoon to squeeze out and discard the watery, bitter juices.
- 04
Pound the garlic and walnuts into a robust flavor base.
Mince the garlic cloves, sprinkle with the kosher salt, and drag the flat side of your knife across the board to smash it into a paste. Transfer to a mixing bowl and stir in the crushed walnuts and red wine vinegar.
- 05
Roughly chop the drained eggplant and red pepper by hand.
Move the drained eggplant and roasted pepper to your cutting board and chop them into a chunky, rustic texture with your knife. Never use a food processor for this.
- 06
Fold the vegetables and olive oil into the garlic base.
Add the chopped vegetables and parsley to the bowl. Pour in the extra virgin olive oil, folding gently with a fork so the eggplant absorbs the oil. Season with cracked black pepper, chill for an hour to let the flavors marry, and serve.
Notes
Do not skip the colander.
Eggplants hold a massive amount of bitter water. If you skip draining the roasted flesh, your dip will be a watery mess instead of a rich, velvety spread that properly absorbs the olive oil.
Keep the appliances in the cupboard.
Blending tears the eggplant fibers and creates a slimy, mucilaginous texture. Real Agioritiki is unapologetically rustic, so stick to your chef's knife.
From Cook Greek in America.