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The word melitzanasalata is a combination of
melitzana (aubergine) and salata (salad). It is better described as an aubergine
dip than a salad. Alongside tzatziki, skordalia and taramosalata, it is one of
the great dips of Crete. Mixed starter plates in tavernas usually feature
melitzanosalata.
The aubergines are baked in the oven for around 45 minutes and are mashed
afterwards. Then they are mixed with lemon juice, olive oil, onion, salt and
garlic. The melitzanasalata is served cold. Menus may sometimes use the the
American term eggplant in place of aubergine.
Advice for campers: If you have no oven you
can use raw aubergines. Simply mash them up with a fork and add small pieces of
onion, garlic, olive oil and lemon. This has a different taste compared to a
restaurant-style melitzanosalata, but is no less delicious for it.
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