This is both my favorite way to eat eggplant and my very favorite Greek mezze dip. Even if you don’t like eggplant, chances are you will like this recipe. It has an exquisite and unexpected flavor!
hello friends So today I’m going to teach you how to make my mother’s famous Melzano salata What is melzano salata it’s hard to say is what it is but melanos salata is roasted eggplant dip And it is a staple in Greek cuisine and is on so many tables in Greece There’s likeito which is like a feta dip There is meos salatta which is an eggplant dip I think um a lot of Middle Eastern cultures call it babu ganoush Ours is warm It’s delicious And you say you don’t like eggplant No you don’t like eggplant because you’ve never had it this way It is so good I’m going to show you how to do it First you get two big eggplants just like this You poke some holes in them put them in the oven on a roasting pan and let them roast for about 45 minutes When that happens it looks like they have completely deflated You see this and the skin starts to pull away from the eggplant very easily You let them cool and then watch this Look at how easily the skin comes off I already peeled the skin off of this one but I wanted to show you just how easy it is to get the skin off It’s a little bit messy You want to make sure that these have cooled completely You see all the water coming out of them They are full of liquid After you’ve fully peeled them you chop off the stem You don’t want this part in your melano salata cuz that would not be good That’s like eating tree bark All right So now I’m going to put this in the quezin art You do want to try to get as many of the seeds out It’s okay if there’s some seeds in there but I don’t know It’s just nicer to not have it be too seedy My quezin art is a little vintage but she does the job You know Katherine Heepburn once said “It doesn’t matter how old your things are as long as you have the right things.” I like that Now I’m going to add the garlic white onion black olives salt and then salt to taste after Pepper lemon juice Yes So then we’re going to start this and we’re going to slowly add our olive oil So [Music] [Applause] she’s blended She’s ready to go See how easy that was how quick it was Most of the time making this the majority of the time is spent when it’s baking in the oven You don’t do anything The oven does everything So now I’m going to serve it in this beautiful vintage bowl Just like my vintage quez an art I felt like you know it’s a vibe All right Just like that Then we sprinkle with some feta Crumble some feta Don’t buy crumbled feta by the way It’s such a ripoff Buy the block feta in brine It’s the best feta Everything’s better with feta I know you know that Okay So oh I just overfeted That’s okay So then you take some flat leaf parsley You sprinkle that on top as well You can drop a few more olives on there just because it’s pretty And then you serve with some flatbread some Christini some um just a big hunk of of like country bread that’s straight out of the oven Let’s see Let’s taste it Let’s see how we did That’s pretty perfect I kept some lemon juice and salt and pepper on the side just in case Oh no Wow That’s the best I’ve ever done Legitimately this is the best I’ve ever done I wish you could eat this with me right now I need to enter this in a contest It’s the best I’ve ever done You’re welcome