I saw this recipe originally in “A Little Greek Cookbook” and have made some changes over the past 20 years of making it. It is light and creamy with a good balance between the lemon, the earthy eggplant and the garlic. It’s great as a dip with pita bread or crackers or inside a roasted lamb sandwich.
REC: Melitzanosalata – Greek Eggplant Salad
2 large eggplants
2 cloves garlic, sliced
5 T olive oil
1 lemon, juiced
salt & pepper
2 T plain yogurt
parsley and olives to garnish
toasted bread or crisp pita bread pieces
Wash and dry eggplants and prick all over with a fork. Roast at 350 for 1 hour, turning occasionally. When cool, cut in half and scrape out flesh into a sieve and press to extract bitter juices.
Place eggplant into a blender (or food processor) with the rest of the ingredients, excluding oil and yogurt, and puree until smooth. Add oil slowly while machine is running. Mix in yogurt and taste, adjusting seasonings as desired.
Serve on a pretty platter decorated with parsley and olives.
Keeps 3-4 days in refrigerator.