Okay so i kind of stole this recipe for greek eggplant dip from George Columbaris. Anyone who has been to Hellenic Republic knows this man knows his Greek food. I highly recommend you go there sometime in summer, i was incredibly impressed by the great unpretentious Greek food there, and piles of it there is too.
Anyway i made a slight change in substituting balsamic vinegar for the red wine he uses in his recipe. I feel that the end result will be pretty similar though.
Tahini is a sesame seed paste, available at most supermarkets. At times it is in the health food aisle. Like sesame oil, it's potent stuff, so don't go adding tonnes extra because you think you like sesame seeds. If you need to be convinced, try a teaspoon of the stuff. I did.
- 3 medium eggplants
- 2 teaspoons tahini
- 2 roasted garlic cloves
- 1/4 cup red wine vinegar
- 150ml extra virgin olive oil
- 1 red onion
- 50ml balsamic vinegar
Pierce the eggplants several times with a fork and bake in an oven at 180 degrees until soft and squishy.
Remove and set aside until cool enough to handle.
split the eggplants in the middle and scoop out the goopy innards into a bowl.
Process the eggplants in the food processor or blender until a fine paste is formed.
Add the tahini, garlic cloves and vinegar and season with salt. Blend until smooth.
Gradually pour in the oil whilst blending to create an emulsification. It should take about 3 minutes to add all the oil.
Place the melitzanosalata in the fridge until cold.
Thinly slice the onions into rings
Place in a saucepan over medium heat with a 2 teaspoons of olive oil and saute until soft.
Add the balsamic vinegar and season with salt
Simmer with the lid on for approximately 5 minutes
Remove the lid and continue to simmer until most of the liquid has evaporated.
Transfer onions to a bowl and let cool.
Serve the melitzanosalata with a good bread (i used panna toscano) and garnish with the balsamic onions.