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Supper Freek's Melitzanosalata (Greek Eggplant Dip)

Greek eggplant dip

This is the eggplant dip, or melitzanosalata as we call it in Greece, that we serve on our summery menu on the Supper Freek supper club. This version is a light one and it's based on my mom's recipe which is based on the original on the original Agioritiki Melitzanosalata from Athos in Greece (Evolution is everything). I've gone for a light version without the addition of yogurt and with much less garlic. I've also added the chili for some extra heat.

We serve it as an Aperitif with a French dish, Julie's salmon Rillettes and really good freshly baked bread. Our guests so far seem to enjoy it a lot!

 

List of Ingredients (Serves 8 as an aperitif)

  • 2 eggplants (keep the stem on)
  • 1 red pepper
  • 1 clove of garlic
  • 1 chili pepper
  • 1 spring onion
  • 3 table spoons of extra virgin olive oil
  • 2 tablespoons of balsamic vinegar or good red wine vinegar
  • Salt and pepper

 

grilled eggplants and chili

Preparation

1. Wash the eggplants really good  but remember keep the stems on, they will come in handy when you will try to  peel off their skin.


2. Place them under the grill for about an hour,  the skin has to get burned so it will give the flesh of the eggplant a nice smokey flavor. If you can BBQ them cut them in slices and they will be  awesome because they will get an amazing smokey flavor. Do the same with the red pepper which will need less time too cook and the skin will turn black.


3.When they are done, let them cool down and now you can  peel the skin with a fork holding them from the stem. The pepper's skin comes out really easy too.


4. Chop the flesh of the eggplants and the pepper roughly and then mix them with the chili, spring onion, finely chopped garlic, olive oil and vinegar.

5. Let it rest for at least an hour so the flavors of all the yummy ingredients will blend and mix. If not eaten straight away you can store in the fridge for several days and enjoy it whenever you like. Slap it on a piece of good bread!

Hope you will enjoy it or if you want to try it made by us check out the next Supper Freek Events!

 

Greek Melitzanosalata

What Our Guests Say About Us

I enjoyed the 'Jamie like' feel, the simple focus on gathering people around good food to share a good time. I liked the attention to detail but also the fact that the presentation was not over the top and that the food and flavour were really the center of attention. Alice D.
Great food, great company....the value (price, quality, company...) for money is far much better than any restaurants.... and I know what I am talking about as i live my food and restaurants ;-) all the best to Supper Freek!! Guillaume D.
Fantastic experience in every sense. The blend of French and Greek cuisines works wonders. And with 2 great hosts/chefs like Julie and Panos, it makes the Supper Freek even more meaningful! Miguel S.
I loved how the hosts presented each dish! This was the smallest supper club I've been to and I really enjoyed the intimacy. Great overall attention to detail and delicious food! Highly recommended. Kendall M.
Laid back atmosphere, very good cooking. Marrying French and Greek actually works! Thierry M.

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