Chargrilled Smokey Melidzanosalata
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Chargrilled Smokey MeliTzanosalata
Recipe By Phil Vakos
Ingredients
4 large eggplants
1/2 cup of extra virgin olive oil
4 cloves of garlic
3 tbs white wine vinegar
1 punnetColes vine-ripened baby cherry tomatoes
1 pack pine nuts
1 tbs ground cumin
1 tsp ground turmeric
salt and pepper to taste
juice of 1 large lemon
1 bunch of continental parsley
Garnish
extra virgin olive oil
sumac
To Serve
fresh crusty sourdough or pita
Method
Prick each eggplant with a fork and place on an open flame, turning regularly until eggplants are black, blistered and fully cooked, cover and place in a collider until cool enough to handle.
On a roasting tray, lay down some greaseproof paper and roast cherry tomatoes (keep them on the vine) at 200 degrees (C) for 10 - 15 minutes, until blistered and soft.
On a separate tray, lightly moisten pine nuts with water and cover in spice mix , roast for 5 - 10 minutes at the same temperature as the tomatoes, until the nuts go golden.
Peel off the blackened eggplant skin and discard. Place the flashy eggplants into a mixing bowl along with garlic, vinegar lemon juice and olive oil. Season well with salt and pepper, then blitz with a stick blender until smooth and creamy.
Finely chop parsley and fold into eggplant dip.
To serve, place mixture into serving bowl, garnish with tomatoes, pinenuts, sumac and extra virgin olive oil and enjoy with some pitta or sourdough.
