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Greek

Melitzanosalata

The classic Greek smoky aubergine dip: a whole aubergine charred until collapsing, drained well, then mashed with garlic, olive oil and vinegar and finished with parsley. Served cool with bread as part of a meze table.

SnacksVegetarianUnder 400 kcalUnder 20g carbs8g+ fibre
70 min20 prep · 50 cookEasy214 kcalper serving
Melitzanosalata

Method

  1. Heat the oven to 220C. Prick 1 aubergine in six or seven places with a fork so it does not burst.
  2. For the smoky flavour that defines melitzanosalata, lay the aubergine directly on a gas burner over a medium flame and turn it with tongs for 8-10 minutes, until the skin is blackened and blistered all over. If you have no gas flame, do this under a hot grill, turning every few minutes.
  3. Transfer the charred aubergine to a baking tray and roast for 35-40 minutes, until the skin is papery and the aubergine has completely collapsed and feels hollow when pressed. Leave until cool enough to handle.
  4. Split the aubergine lengthways and scrape the flesh away from the skin with a spoon, leaving behind any hard seed pockets and all of the skin. Put the flesh in a sieve set over a bowl and let it drain for 15 minutes, pressing lightly at the end — the bitter juices must go or the dip will be watery.

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Per serving

214kcal
3gprotein
18gcarbs
16gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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