Melitzanosalata is, after tzatziki, the second most popular Greek dip. It’s delicious and you only need a handful of ingredients to make it.
You can grill your eggplants/augergines in your oven, using the grill setting. Have no fear, it is a fairly straight forward process.
We are laying out here the simplest version. There are more zingy ones with bell peppers and more added to the mix but we will leave them for later. Tahini or mayo are optional but they really will take your dip to another level.
Melitzanosalata is delicious with fresh bread, as a meze or for lunch.
It is heavenly in the summer, topped off with some grated tomato and crumbled feta cheese.
You can make this in advance and keep at room temperature if you plan to serve on the same day or store in the fridge for a couple of days.
Melitzanosalata is great with BBQed meats, fish, as a meze and side dish.
This quantity serves 4 as a dip/meze. It will serve 2-3 people for lunch along with some bread and salad.