We're all familiar with Babaganooj - the Lebanese eggplant dip. I love it, I really do, with its smoky flavour and tahini. But sometimes I want something with a cleaner finish. That's when I make Melizinosalata - Greek eggplant dip.
Here's how you do it:
- 2 eggplants (choose large dark ones)
- 2-3 cloves garlic
- olive oil
- 2-3 slices white bread
- lemon juice
Bake your eggplants (skin on) at 350 farenheit until they are easily pierced with a sharp knife. If you're in a rush you can cut them lengthwise and put them cut side down on an oiled baking dish. Unlike Babaganooj, you're not going to BBQ or flame the skin to char it. Now let it cool a bit and peel off the skin.
Plop the flesh into a food processor and add your bread (tear it up). Today I only had some flax seed grainy stuff and I used that, but it's best with nice (i.e. bakery) white bread. Grab a handful of parsley, a couple of cloves of garlic, an the juice of half the lemon. Whizz it up until it's really smoooooooooth.
Now add a really good pinch of salt, some pepper and set the processor into action again. This time, start drizzling the oil through the lid. I'd figure on about 1/4 cup. Taste it and see what it needs. Maybe some mroe lemon (depends on the sourness of your lemons), maybe more salt, maybe more oil.
It'll be pretty soupy. Put it in the fridge and it'll firm up perfectly.
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