Eggplant [aubergine] dip (Melitzanosalata) from Greece: The Cookbook (page 152) by Vefa Alexiadou

  • green peppers
  • eggplants
  • parsley
  • tomatoes

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried squid (Kalamaria tiganita); Fried mussels (Midia tiganita); Pumpkin fritters (Keftedes me kitrino kolokithi); Meat rolls with garlic (Soutzoukakia)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Agaillard on August 06, 2021

    I just made this and it is a nice little dish, what you would expect of an aubergine dish and super simple. I didn't manage to cook the aubergine without them browning a little but that isn't important. I found also there is no need to finely cut the garlic since all goes to the blender anyhow. Vinegar and parsley are important as well as salt...

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