Ingredients with Measurements:
- 2 large eggplants
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or oven to 400°F.
2. Cut eggplants in half lengthwise and brush with olive oil.
3. Grill or roast eggplants for 30-40 minutes until soft and charred.
4. Remove eggplants from heat and let cool.
5. Scoop out the flesh from the eggplants and place in a food processor or blender.
6. Add minced garlic, olive oil, lemon juice, and dill to the food processor or blender.
7. Pulse until smooth.
8. Season with salt and pepper to taste.
9. Transfer to a serving dish and garnish with additional dill.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-40 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 12g
- Carbohydrates: 11g
- Protein: 2g
Substitutions for ingredients:
- Eggplants can be substituted with zucchini or yellow squash.
- Fresh dill can be substituted with fresh parsley or mint.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Add feta cheese for a creamier texture.
Tips and tricks:
- Make sure to brush the eggplants with enough olive oil to prevent sticking to the grill or pan.
- Let the eggplants cool before scooping out the flesh to avoid burning your hands.
- Adjust the amount of garlic and lemon juice to your taste preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve at room temperature or reheat in the microwave for 30 seconds.
Presentation ideas:
- Serve in a shallow bowl with pita bread or crackers on the side.
Garnishes:
- Garnish with additional dill or a drizzle of olive oil.
Pairings:
- Serve with grilled meats or fish.
Suggested side dishes:
- Greek salad
- Tzatziki
- Hummus
Troubleshooting advice:
- If the eggplants are not cooked enough, they will be difficult to scoop out of the skin. Make sure they are soft and charred before removing from the grill or oven.
Food safety advice:
- Make sure to wash the eggplants thoroughly before grilling or roasting.
Food history:
- Melitzanosalata is a traditional Greek dish made with roasted eggplants and various seasonings.
Flavor profiles:
- Smoky, garlicky, and tangy.
Serving suggestions:
- Serve as an appetizer or side dish.
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Region: Greek