Melitzanosalata (Eggplant Dip with Tomato)

Nancy Gaifyllia adapted by Michael McCabe

Yield: 4 cups

Notes:

In Greek: pronounced meh-leed-zah-no-sah-LAH-tah

If you are a devoted fan of the traditional, cook the eggplant over a wood fire - or add wood chips to a charcoal grill and cook it for that deep, smoky taste. This version is easier and delivers a tasty result, and includes chopped tomatoes.

Melitzanosalata goes well with salty cheeses and fish mezethes like anchovies.

Cuisine: Greek

Categories: Grilled/BBQ, Served Room Temp, Spread/Dip, Vegetable, Vegetarian

Original Base Source: Greekfoods.about.com, 1993

McCabe Copyright: 2008

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3 medium large dark eggplant

4 large garlic cloves, crushed

3 medium shallots, minced

3 medium fresh plum tomatoes (do not use canned), seeded and diced

2 teaspoons finely chopped flat-leaf parsley

fresh lemon juice from 1/2 lemon

3 tablespoons extra-virgin olive oil

"to taste" kosher salt

"to taste" freshly ground black pepper

"garnish" black greek olives

"garnish" sprig of parsley

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Hardware

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fork

grill/open flame/broiler

cooling rack

paper towels

bowl

two knives

wooden spoon

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Pierce the eggplant with a fork and char it on the grill or over an open flame until the eggplant turns black and is very soft. (Alternatively, broil for 10-15 minutes.) Set to cool and drain on a rack with paper towels underneath.

As soon as it can be handled, peel. The skin will come off easily by hand. Place in a bowl and chop with two knives. With a wooden spoon, stir in garlic, onions shallots, tomatoes, and herbs. Mix the oil and lemon juice well and add slowly, with a fork or hands to work it into the eggplant (don't just add it and stir; it will separate). Add salt and pepper to taste.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley.

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