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
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!