Melitzanosalata, Greek Eggplant "Salad"
They are perfecty in season right now!
It is mid August here in the Hudson Valley and the farm stands and market are in their summer glory. The eggplant are shiny, firm and ready or you to enjoy. Aside from Parm, Baba and curry, here is a great way to enjoy the pure flavor of eggplant just off the vine. This is the first of s few eggplant recipes I am going to post for you this harvest season. Subscribe for more.
Melitzanosalata
This delicious dip is somewhat like a Greek rendition of baba ganoush. The name essentially means eggplant salad. It has no tahini but does have some lemon which lightens it. Mashing it by hand leaves a little texture, but make sure it is still very soft and creamy.
It is a great dip but is also superb as a sandwich or a “sauce for grilled shrimp or chicken or fish.
2 medium-large eggplants
1 cloves garlic
1 small red onion, diced small
 salt
 freshly ground pepper
 About a cup fresh parsley—chopped
 1  teaspoon dried oregano—crumbled
 1/3 cup best quality EVOO—more if desired  Â
¼ cup lemon juice or to tasteÂ
Bake eggplants for 30 minutes in a 375 degree oven or until very soft. Â
While the eggplant is cooking, add the onions and garlic to a bowl.
Add the lemon juice and a pinch of salt and stir.
 This will help to mellow the onions and garlic,
When the eggplants are cool enough to handle but still warm, peel off and discard the skin, then chop the eggplant flesh well.
Fold in the herbs, onions, garlic and lemon juice.
Stir it well to mash up the eggplant, leaving a little texture.
Drizzle in the olive oil and stir it in well. Taste for seasoning, adding more salt black pepper or lemon juice to your tasteÂ
Pour into a serving bowl and serve at room temperature.
Serve with warm or charred pita or focaccia.
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