Greek-Style Grilled Eggplant Dip
What baba ghanoush is to the Arab world, melitzanosalata is to the Greeks. Serve this dip with pita bread.
- 4 Pounds Eggplant, pierced a few times with a fork
- Vegetable oil for grilling
- 2 Cloves garlic, minced
- 3/4 Cup finely chopped yellow onion
- 1/2 Cup fresh seeded and finely chopped tomato
- 1/4 Cup plain Greek yogurt
- 1/3 Cup red wine vinegar
- 1/4 Cup freshly squeezed lemon juice
- 1/2 Cup extra virgin olive oil
- Seltzer water
- 1/4 Cup finely chopped fresh flat-leaf parsley
- 1 Teaspoon dry oregano
- Coarse salt and freshly ground pepper
1. Preheat grill pan over high. Arrange wire rack on a large baking sheet and set it aside for later use.
2. Once the grill pan is preheated, oil lightly with vegetable oil. Arrange eggplants on grill pan, and place a flat, heavy lid over them. Grill for about 15 minutes, turning a few times to prevent burning, until soft and black. Transfer eggplants with a spatula to baking sheet and let cool completely.
3. Peel the cooled eggplants. Discard the skin and any excess juices. Chop the eggplants coarsely and transfer pieces to an electric mixer with a paddle attachment, along with garlic, onion and tomatoes. Turn mixer to medium speed and beat for about 1 minute. Pour in yogurt and continue beating for an another minute.
4. While the mixer is still running, add vinegar and lemon juice slowly until blended; add olive oil, again slowly, until blended. Add seltzer water in 1 tablespoon increments, until the mixture has thickened slightly but is still light and somewhat loose. You’ll probably add around 3 tablespoons of seltzer all together. Turn of mixer, and stir in parsley and oregano. Season with salt and pepper to taste.
5. Transfer mixture to a glass, enamel or plastic container. Cover and refrigerate overnight.
Recipe Credit: Martha Stewart.