I don’t generally use recipes for dishes I can pretty much wing just by having had them multiple times , so I’d never looked up recipes for melitsanosalata, one of my favorite mezzedes.
There are so many variations — some have an abundance of red peppers, some add scallions, others red onion, some use lemon juice, others RWV…
I keep it pretty basic for mine: grilled or roasted eggplant, a couple cloves of garlic, s&p, a splash of lemon juice or RWV, sometimes a tiny dash of smoked paprika on top. I love adding a little feta and chopped walnuts as well. Never red peppers, no onion.
Well, hop on it — unless you don’t care for it, that is. Our Turkish grocer has jarred grilled eggplant which makes for a super-convenient shortcut. I even made my first baba ghanoush with that stuff a while ago. I actually had to look up the difference between baba and moutabal & was surprised to see that baba ghanoush does not include tahini (!). I add a tiny bit, besides yogurt. Or maybe that’s the Turkish version I’m thinking of… but then that seems to only have yogurt but no tahini
Roasted eggplant, both lemon juice and vinegar, a little chopped garlic, olive oil, salt , pepper.
Sometimes add fresh mint , fresh oregano, dried oregano, and/or green onion.
I surprised myself & added just one chopped up roasted red pepper, since that also adds a hint of smokiness and sweetness. I also used RWV and lemon. Feta & walnuts to gild the lily
, so I’d never looked up recipes for melitsanosalata, one of my favorite mezzedes.
