Gluten-free Greek Roasted Aubergine Dip/ Eggplant Salad (Melitzanosalata/ Μελιτζανοσαλάτα)
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'Melitzanosalata' also goes by the name Greek aubergine dip or eggplant salad. It is made by roasting the aubergines until softened, and then combining the flesh with freshly chopped parsley, mint, garlic, spring onions, olive oil and apple cider vinegar which gives this dip a nice kick. You can also substitute the vinegar with lemon juice.
This aubergine zip is perfect spread on toasted gluten-free bread, koulouri (sesame bread rings), or accompanied by other mezze side dishes like my immune boosting hummus or my detoxing skordalia walnut dip!
1-2 large aubergines (approx 350g)
2 Tbsp Greek extra virgin olive oil
1 clove garlic, crushed
1 spring onion, finely chopped
20g fresh parsley, washed and chopped
20g fresh mint, washed and chopped
½ tsp paprika
1 Tbsp apple cider vinegar
A good grind of pepper
Sea salt, to taste
Preheat the oven to 180ºC.
Cut the aubergine in half length ways and prick the skin side with a knife a few times.
Score the flesh inside and sprinkle with sea salt to help draw out the water. leave for approx 10 minutes.
Drizzle flesh side with 2 Tbsp olive oil to coat well and place the scored, flesh side down onto baking paper and bake on an oven tray for 40 minutes or until soft, then leave to cool.
Scrape out the flesh with a spoon and place into a clean cheese cloth or fine sieve; try to drain any excess liquid as much as you can as the liquid can be quite bitter.
In a blender, add the oil, garlic and cider vinegar until well combined.
In a bowl, combine the aubergine, spring onions, paprika and parsley. Add the vinegar mix and combine well.
Option to keep it chunky or blend again it to a smooth texture.
This will keep in an air tight container in the fridge for about 5-6 days.
SERVE THIS WITH.
Greek Oven-Baked Sea Bream with Potato Salad or any fish of choice
Aubergines - are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage. (Source)
Parsley - provides a concentrated source of nutrients, particularly rich in vitamins A, C, and K. The vitamins and beneficial plant compounds in parsley may improve bone health, protect against chronic diseases, and provide antioxidant benefits. (Source)
Apple cider vinegar - not only helps to strengthen dough by making it more springy and allowing it to rise more easily, but has various healthful properties, including antimicrobial and antioxidant effects. (Source)
Greek extra virgin olive oil - specifically Greek oil, has the lowest acidity (approximately 0.5%) and is packed with essential vitamins and minerals. Benefits may include anti-inflammatory properties, lowering cholesterol and blood pressure and improves bone calcification. (Source)
Garlic - contains antioxidants that protect against cell damage and ageing, helps improve blood pressure, cholesterol and bone health. (Source)
Spring onions / scallions - are an excellent source of vitamin C and calcium. They are also a good source of dietary fibre, vitamins and minerals. (Source)
HAVE YOU MADE THIS?
Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.
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Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.