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    You are in: Home / Recipes / The Real Melitzanosalata Recipe
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    The Real Melitzanosalata

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    Jostlori's Note:

    Well, I'm sure there are lots of authentic versions of this wonderful dip. But this is my family's favorite. I like it because, unlike the other recipes found on the web, this one uses soft, fresh breadcrumbs, just like Taramosalata. This gives the dip a great texture and mouthfeel. We often serve these side by side on an appetizer tray with pita chips and toasted baguette slices.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F.
    2. 2
      Prick both the eggplants with a fork a few times and bake on a baking tray for 1 hour.
    3. 3
      Remove the skin, then roughly chop the flesh and place in a colander or sieve to drain any excess moisture.
    4. 4
      Place the eggplant, garlic, parsley, onion, red pepper, tomato, chili, breadcrumbs, and salt and pepper to taste, in a food processor bowl and process until combined but still a little bit coarse.
    5. 5
      With the motor running, add the lemon juice and olive oil alternately, in a steady stream, as if making mayo. The mixture will thicken.
    6. 6
      Transfer to a large bowl, cover and refrigerate for 3 hours to firm the mixture and allow the flavors to infuse.
    7. 7
      To serve spread on a large shallow serving platter, drizzle with 1-2 tablespoons olive oil and garnish with black olives.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on July 20, 2013


      This made a delicious melitzanosalata. I have never made one using breadcrumbs before but it made for a very light rendition that worked beautifully with the aromatics and tomato. Loved this.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for The Real Melitzanosalata

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 242.4
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 38.1 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 7.4 g
    Sugars 7.4 g
    Protein 3.2 g

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