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Greek · Starter
Miso Melitzanosalata with Tahini and Petimezi
Smoky roasted eggplant blended with tahini and a spoonful of miso, then sharpened with lemon and balsamic and rounded off with grape molasses. A modern Athenian take on the classic meze dip that leans on umami rather than garlic.
- YieldMakes about 720 ml (3 cups); serves 8 as a meze
- Hands-on20 min
- Total1 h 39 min
- Difficulty
Ingredients
- 3large eggplants, about 1.2 kg in all
- 120 mltahini, preferably made from unhulled sesame seeds (1/2 cup)
- 1 tbspwhite or red miso paste
- 30 mlextra-virgin Greek olive oil, start with 2 tbsp; up to 120 ml (8 tbsp) to loosen if wanted
- 30 mlfresh lemon juice, strained (2 tbsp)
- 1 tbspbalsamic vinegar
- 1 tbspgrape molasses (petimezi), or a little more to taste
- to tastesalt
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