Melitzanosalata (Greek Aubergine Dip)
This recipe is prepared with:
Ingredients
1600 g aubergine
150 g red onion, diced
3 garlic cloves, peeled, crushed
3 Tbsp fresh parsley, coarsely chopped
60 g lemon juice
1 tsp fine sea salt
150 g extra virgin olive oil
To garnish
2 Tbsp extra virgin olive oil
75 g red onion, finely diced
1 Tbsp fresh parsley, finely chopped
1 olive
Tools
- Food Processor Attachment
- Knife Blade
Utensils
- Baking tray
- Colander
Instructions
STEP 1/2
Preheat the oven to 220°C.
Pierce each aubergine four times with a fork and place on a baking tray.
Roast for 1 hour at 220°C, until the skin is blackened and the flesh is soft.
Remove from the oven and let cool for 10 minutes.
Peel the aubergines and add the flesh into a colander.
Let drain for 5 minutes.
STEP 2/2
Fit the Knife Blade to the Food Processor attachment.
Add the aubergine flesh into the attachment.
Add red onion, garlic, parsley, lemon juice, fine sea salt and extra virgin olive oil.
Pulse until well combined with a chunky texture.
Chill in the fridge for 1 hour.
Transfer the dip into a serving bowl.
Garnish with olive oil, red onion, parsley and olive.
Serve.
Melitzanosalata (Greek Aubergine Dip)
Ingredients
1600 g aubergine
150 g red onion, diced
3 garlic cloves, peeled, crushed
3 Tbsp fresh parsley, coarsely chopped
60 g lemon juice
1 tsp fine sea salt
150 g extra virgin olive oil
To garnish
2 Tbsp extra virgin olive oil
75 g red onion, finely diced
1 Tbsp fresh parsley, finely chopped
1 olive
Utensils
- Baking tray
- Colander
Instructions
STEP 1/2
Preheat the oven to 220°C.
Pierce each aubergine four times with a fork and place on a baking tray.
Roast for 1 hour at 220°C, until the skin is blackened and the flesh is soft.
Remove from the oven and let cool for 10 minutes.
Peel the aubergines and add the flesh into a colander.
Let drain for 5 minutes.
STEP 2/2
Fit the Knife Blade to the Food Processor attachment.
Add the aubergine flesh into the attachment.
Add red onion, garlic, parsley, lemon juice, fine sea salt and extra virgin olive oil.
Pulse until well combined with a chunky texture.
Chill in the fridge for 1 hour.
Transfer the dip into a serving bowl.
Garnish with olive oil, red onion, parsley and olive.
Serve.