RENCRAFT AT HOME

Melitzanosalata & Flatbreads

Melitzanosalata & Flatbreads

Melitzanosalata, a traditional Greek aubergine dip, showcases the country’s abundant produce and culinary traditions and is perfect for summer evenings in the garden. Legend has it that this dish originated on the island of Crete, where aubergine thrived in the fertile soil and, over time, the recipe spread throughout Greece which each region adding its own unique twist.

Our version combines the smoky flavours of roasted aubergines and sweet red peppers, blended with garlic, parsley and olive oil, creating a creamy and aromatic dip. The trick is the addition of fresh grated white onion, which adds extra flavour to the dish.

When paired with warm flatbreads, the dish invites you to enjoy the exquisite tastes of this timeless Mediterranean cuisine and is perfectly accompanied by a glass of Kent’s sparkling wine.

Greek Mezze Recipe

Ingredients

 

  • 2 aubergines
  • 1 red pepper
  • 1 garlic clove, freshly grated
  • ½ white onion, freshly grated
  • Fresh parsley, chopped
  • White vinegar (to taste)
  • Olive oil (to taste)
  • Salt and pepper (to taste)

 

  • Flatbreads (shop bought)
Greek Mezze Recipe
Greek Mezze Aubergine Dip recipes

Method

 

  1. Preheat your oven to 200°C (400°F).
  2. Prepare the aubergines by washing and drying them and then pierce the skin of each aubergine with a fork in several places.
  3. Char the aubergines and red pepper whole on an open flame like a gas or charcoal BBQ.
  4. Place them on a baking sheet lined with parchment paper and roast in the preheated oven for about 30-40 minutes, or until they become tender. If you don’t have an open flame, you can turn up the heat so the skin starts to char in the oven instead.
  5. Remove the baking sheet from the oven and let the aubergines and red pepper cool slightly. Once cooled, peel the charred skin off the aubergines and red pepper and discard.
  6. Roughly chop the roasted aubergine and roasted red pepper flesh, reserving the juices in a bowl.
  7. Mix the flesh and juices with the garlic, grated white onion, chopped fresh parsley, a splash of white vinegar and a drizzle of olive oil until you achieve a smooth and creamy consistency. Season with salt and pepper to taste.
  8. Transfer the melitzanosalata to a serving bowl and garnish with additional chopped parsley.
  9. Serve alongside warm flatbreads.

 

 

Top Tip

Add the grated white onion one tablespoon at a time to ensure it doesn’t overpower the aubergine flavour.

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