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Chef Angela Nicolettou from Angela's Kitchen shares her quick and easy recipe for eggplant dip (melitzanosalata). She speaks with Dina Gerolymou.
Roast eggplant dip
1 large eggplant
1 garlic clove, crushed
1 tbs each of finely chopped parsley, dill & mint
1 tsp coriander seeds
½ tsp cumin seeds
50g feta cheese (optional)
Extra virgin olive oil
Heat oven to 200C. Place whole eggplant in a baking tray and drizzle with olive oil. Bake until the eggplant is soft and just starting to char. Cut the eggplant open to reveal the flesh but do not remove from the skin. The idea is to serve this in the eggplant skin (a bit like a boat). Leave it in a colander so juices can drain.
Toast the coriander and cumin seeds in a small fry pan until just fragrant and then crush the seeds.
To assemble, place the eggplant (in its skin) on a serving plate and add the crushed garlic, salt and pepper, a squeeze of lemon juice and half the spice mix and gently mix into the eggplant flesh with a fork. Sprinkle with the herbs; crumble the feta on top (if using) and sprinkle remaining spices. Drizzle with a little olive oil and serve.