A Melitzanosalata less ordinary

The word melitzanosalata in Greek means aubergine salad. But despite its name, it is not a salad. It’s a spread, or you can call it a dip, it’s a creamy thing anyways. In Greece this is the dish to go for at any taverna by the beach. It is even better with rounds or fried aubergine. You know, fried aubergine dipped into an aubergine spread. Double your pleasure. You can even add a couple of tablespoons of melitzanosalata to last week’s salad.

Of course, summer is the season to get the best aubergines around. And make your own melitzanosalata. This is not the traditional recipe. Traditionally only olive oil, vinegar and a bit of garlic is added to the aubergine. But for this week’s blog post we have experimented a bit.

We wanted to use tahini, even though this links more to the middle eastern baba ghanoush. But we love using tahini to add depth and warmth to our recipes. And a touch of honey to sweeten it a bit.

1.5kg aubergines
1 large clove of garlic
60g tahini
20g wild flowers honey
2tbsp olive oil
juice of one lemon
20g raw almonds, crushed
salt
smoked paprika to serve (optional)

 

Preheat your oven to 180C. Using a fork pierce your aubergines all around. Place them in a roasting tray and into the oven. Roast your aubergines for around an hour, until very tender inside. Remove from the oven and let them cool down a bit.

Using a spoon, scape all the flesh and place it in a large bowl. Some people prefer to remove the seeds. We are not those people, we love using the entire vegetable. Mash the flesh with a fork. In a separate bowl whisk together your tahini, honey, olive oil, lemon juice. Combine the two and stir in the almonds. Mix well.

Alternatively, once you have the aubergine flesh, dump everything except the olive oil in a blender and blend until smooth. Slowly add the olive oil towards the end.

Season with salt and add more oil or lemon if needed. Serve with the smoked paprika (if using).

 

Share this post