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Vegan Melitzanosalata Recipe

Chef Jade March 11, 2024

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Vegan Melitzanosalata Recipe

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Ingredients

12 medium eggplants washed and pierced with fork
2 cloves garlic peeled and crushed
125 ml ½ cup extra virgin olive oil
150 g 5oz spring onions, thinly sliced
60 g 1 cup fresh parsley, washed and finely chopped
5 g 1 tsp salt
3 g ½ tsp ground black pepper
30 ml 2 tbsp lemon juice

Instructions

Set each eggplant on a gas hob and turn a quarter every 5 minutes. The process should take 30 minutes in order for the eggplants to be completely charred all over and completely cooked through. They will have a “collapsed” appearance.
Remove from the heat and set aside to completely cool down.
In a food processor blitz together extra virgin olive oil and garlic and set aside.
Add all the cooked eggplants and give it a quick blitz. It’s up to you how chunky or smooth you like your dips.
Add the remaining ingredients and give it a quick blitz.
Spoon onto four meze plates. Drizzle with olive oil and place Kalamata olives in the middle.
Serve with flatbread, crudités or breadsticks as part of a main meal, light lunch or simply a snack on its own. Enjoy!

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Inspired by: Greedy Gourmet

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.