Melitzanosalata: I immersed myself in Greek cuisine and I made this delicious aubergine cream.
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Hello boys and girls! Are you coming?

Last month Paul, or rather Paulito as I called him for a few months, was in Greece with precision in Mykonos in the company of some colleague. I remember: a bracelet, a cup to prepare Greek coffee, the magnet for the fridge as a ritual and a very useful Greek recipe book.

With the help of this recipe book I immediately wanted to make my own recipe for melitzanosalata, which I love to eat it every time I go to Greece. Melitzanosalata is a cream of aubergines, excellent as an accompaniment to meat or fish dishes even if I prefer it spread on croutons.



  • 500 g of aubergines
  • 2 cloves of garlic
  • 70 g of walnuts
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of white vinegar
  • 1 teaspoon of salt
  • ½ teaspoon of paprika

Wash the aubergines, pierce them with a knife and place them in a pan in the oven at 180 ° C for 40-60 minutes until the inside has softened (let the skin burn to take the typical smoky smell).

Put the walnuts and garlic in a blender and blend them, then add the aubergine pulp, oil, vinegar, salt and paprika to obtain a homogeneous mixture.

Leave in the refrigerator for at least an hour.

Try it and let me know if you liked it!

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