Mezze dips (whipped chilli feta dip & melitzanosalata)

Melitzanosalata is a traditional Greek dip made of roasted or grilled smoky eggplant and tyrokafteri (or spicy feta dip) is a Greek dip comprised of roasted capsicum, feta, and chilli made speedily with the help of a blender or food processor.

Credit: Jiwon Kim

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

The Mezze Table

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• ½ bunch radishes, to serve
• 1 fennel bulb, sliced, to serve
• 2 Lebanese cucumbers, sliced, to serve
• 1 small bunch dutch carrots, trimmed, to serve

For the melitzanosalata

• 2 eggplants
• 2 garlic cloves, finely chopped
• ½ red onion, finely chopped
• 1 cup roughly chopped flat-leaf parsley
• ½ cup roughly chopped dill
• ⅓ cup (80 ml) olive oil
• 1 lemon, juiced and finely zested
• 2 tbsp (40 ml) sherry vinegar
• ½ tsp chilli flakes
• ½ tsp ground cumin
• Salt and black pepper

For the spicy feta dip

• 1 red capsicum
• 500 g feta
• 2 tsp chilli flakes
• Salt and black pepper

Instructions

1. Begin by making the melitzanosalata; prick the eggplants all over with a fork. Cook on an open flame or roast in a hot oven until tender. Cut the eggplants in half and scoop out the flesh with a spoon. Transfer to a cutting board and roughly chop.
   
2. In a medium bowl, combine the eggplant with the remaining melitzanosalata ingredients and mix gently to combine. Season to taste with salt and pepper and transfer to a small serving bowl.
   
3. To make the spicy feta dip, blister the capsicum on an open flame or roast in a hot oven until tender. Allow to cool, then peel off the skin and remove the seeds. Combine the capsicum with the remaining spicy feta dip ingredients in a blender or food processor and process to a thick paste. Season to taste with salt and pepper, then transfer to a second small serving bowl.
   
4. Serve the melitzanosalata and the spicy feta dip with the fresh vegetables on a large platter.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Mezze Table

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G