Author Notes: When we traveled to Detrot’s Greektown as a family for dinner, a cold Greek antipasto platter was always in order. It included tarama, skordalia, grape leaves, beets, olives, feta and a wonderful eggplant spread called melitzanosalata. I’ve recreated it here using zucchini with that eggplant. (Oh yes! and a lot of fresh dill!) —inpatskitchen
Makes: about 2 1/2 cups
Ingredients
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2
medium zucchini (mine were about 7 inches long)
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1
small eggplant (about 7 inches long and 4 inches wide at the base)
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5
tablespoons extra virgin olive oil (divided)
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Salt for sprinkling on the vegetables
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1/2
cup fresh minced dill weed ( or more if you like dill)
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1
clove garlic
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2
tablespoons fresh lemon juice
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1
teaspoon salt
Directions
- Peel and cut the zucchini and eggplant into 1 1/2 inch cubes. Place on a rimmed baking sheet, drizzle with 3 tablespoons of the olive oil and sprinkle with a little salt. Toss everything together and roast in a pre heated 400F degree oven for 15 minutes. Remove from the oven and let the vegetables cool to room temperature.
- Once cooled, place the vegetables, garlic, lemon juice, 2 tablespoons oil, dill and salt in the bowl of a food processor. Process until smooth. Chill the spread for a couple of hours, taste and add more salt if needed. Serve with pita bread or on slices of a baguette or rustic bread.
Photo by inpatskitchen