Greek melitzanosalata recipe for eight
Recipe shopping list — copy the items into Valedo.
This smoky eggplant dip serves eight with pita and vegetables. Charring the eggplants gives it a deeper flavor than oven-only roasting.
Ingredients
Italian eggplants
3 large
Garlic cloves
3
Lemon
1
Red wine vinegar
1 tablespoon
Extra-virgin olive oil
1/3 cup
Fresh parsley
1/2 cup
Fresh mint leaves
1/4 cup
Kosher salt
1 teaspoon
Black pepper
1/2 teaspoon
Pita breads
8
English cucumber
1
How to make it
- Char eggplants over a grill or gas flame, turning until the skins blacken and flesh collapses. 2. Cool until handleable, then scoop the flesh into a sieve and drain for 15 minutes. 3. Mash the eggplant with garlic, lemon juice, vinegar, olive oil, salt, and pepper. 4. Fold in parsley and mint. 5. Taste and adjust lemon or salt. 6. Serve with warm pita and cucumber slices.
FAQ
Who is "Greek melitzanosalata recipe for eight" for?
This smoky eggplant dip serves eight with pita and vegetables. Charring the eggplants gives it a deeper flavor than oven-only roasting.
What do I need to buy for "Greek melitzanosalata recipe for eight"?
This list has 11 items, including Italian eggplants, Garlic cloves, Lemon, and Red wine vinegar. Cross off what you already own, then buy the rest.
Do I need every item on "Greek melitzanosalata recipe for eight"?
No. Use it as a starting checklist for Greek melitzanosalata recipe for eight. Cross off what you already have—often that includes Italian eggplants—and add anything your situation still needs.
Does "Greek melitzanosalata recipe for eight" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Char eggplants over a grill or gas flame, turning until the skins blacken and flesh collapses. 2. Cool until handleable, then scoop the flesh into a sieve and drain for 15 minutes. 3. Mash the eggplant with garlic, lemon juice, vinegar, olive oil…
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