Eggplant Puree Low Carb - Melitzanosalata

Eggplants, roasted pureed, Melitzanosalata Low Carb.
Olive oil, vinegar, garlic, and enjoy it with some breadsticks or bread.
A dip/spread tasty and spicy, soft and lightweight, that you may have met with various names, in the kitchens of the Mediterranean, Middle East and Eastern Europe, India, Latin America and Africa. Caponata from Sicily to the Baba ghanoush of the Levantine kitchen!
Try this version. Ideally accompanied with ouzo!
work: 15′ time: 1h:00′ very easy:

Ingredients (4 servings)

  • 2 eggplants, white
  • ½ lemon, juice
  • 2 cloves garlic
  • 50 ml/ 1.7 floz olive oil
  • 1 shot vinegar
  • 2 tbsp sesame seeds, roasted, optional
  • salt & pepper
  • ½ colorful pepper, finely chopped
  • some parsley chopped for garnish
Bake in the oven at 180°C/ 355°F/ Gas 4 for 45' or until cooked through and softened.
Let them cool and peel them.
Cut them lengthwise into 2-3 slices with a sharp knife. Remove as many seeds you can.
Salt and sprinkle with lemon juice. Put them in a colander and leave to drain for a while.
Finally mash them in the blender, adding garlic, pepper, oil, vinegar and most of the sesame and color pepper.
Put the melitzanosalata in a bowl and garnish with parsley, and the rest color pepper and sesame seeds.

3 comments:

  1. Καλημερα Ζαμπια!!!Πολυ λαχταριστη φαινεται!!!!Και ασπρη-ασπρη!Μου αρεσε η προσθεση του σουσαμιου!Φιλια Αναστασια

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  2. Looks so yummy! Thanks for sharing!

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  3. I too have a recipe for Greek eggplant cream, is delicious on bread! Laura

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