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Eggplant Dip, Rustic (Melanzanosalata) Recipe

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This recipe for Eggplant Dip, Rustic (Melanzanosalata), by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 small eggplants (1-1/2 pounds total)
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/4 cup seeded and finely diced fresh tomato
2 tablespoons minced yellow onion
1-1/2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 teaspoon red-wine vinegar
1/2 teaspoon chopped fresh oregano or marjoram
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh mint
Kosher salt and freshly ground black pepper

Directions:
Directions:
Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 tablespoon of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 teaspoon oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.



Make Ahead Tips
The eggplant can be grilled or broiled several hours or up to 2 days before making the salad. For best flavor, make the dip a day ahead.

Number Of Servings:
Number Of Servings:
8 to 10 Yields 2 cups
Personal Notes:
Personal Notes:
I got this recipe from www.finecooking.com by Susanna Hoffman.

Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip thatís just as delicious.

Nutrition Info: Per 1 tablespoon - Total Calories 10, fat calories 5, Protein 0g, carb 1g, total fat 0.5g, sat. fat 0g, mono. fat 0g, poly fat 0g, chol 0mg, sodium 35mg, fiber 1g.

 

 

 

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