One of my favourite Greek appetizers is Melitzanosalata – a smoked eggplant dip that really shines in the summer with local, sweet eggplant from the garden.
Another vegetable that’s abundant in the summer is zucchini, the star of today’s dish. I am using inspiration from Melitzanosalata and instead of eggplant we’re using zucchini.
Got a glut of zucchini in your garden? Allergic to eggplant? Hate eggplant? I see you! I still like you because that means there’s more eggplant for the rest of us but this Charred Zucchini Dip is pretty damn good too!
Charred Zucchini Dip
(serves 4-6)
3 zucchini
2 cloves of garlic, minced
1 Tbsp. of lemon juice or red wine vinegar
pinch of salt and pepper
1/4 cup chopped fresh parsley (divided in two)
1/4 cup crumbled Feta
2 Tbsp. extra-virgin olive oil
2 Tbsp. grated Kefalotyri (or Romano) cheese
- Pre-heat your gas or charcoal grill. We are looking for a medium-high heat. Place the zucchini on your grill and char the skins, rotating your zucchini every 10 minutes until charred on sides. Total time should be about 30 minutes.
- Place zucchini on a plate and allow to cool enough for you to handle. Peel the skins off and discard. Place the zucchini flesh in a colander for 30 minutes to drain excess liquid.
- Place zucchini in a bowl along with garlic, lemon juice, salt and pepper and mash and mix with a fork until incorporated.
- Add half the parsley, Feta and mix again. Taste, adjust seasoning. Transfer to a serving dish.
- Garnish with grated Kefalotyri and remaining chopped parsley and serve with warm pita or crusty bread.
