A silky, smoky eggplant dip blended with garlic, oil, and a touch of lemon, served cool as a mezze staple.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: parsley, olive oil, paprika
Accompaniments: pita bread, raw vegetables
Instructions
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1
Roast eggplants over flame or at 200°C until completely collapsed.
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2
Peel and drain excess liquid for 15 min.
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3
Blend eggplant with garlic, oil, and lemon juice.
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4
Season with salt and pepper.
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5
Garnish with parsley and serve at room temperature.
Did You Know?
Malidzano is considered the "gentleman's spread" — milder and more refined than its bolder cousins ajvar and pindzur.
Chef's Notes
Equipment Tips
- grill or oven
- food processor
- bowl
Garnishing
parsley, olive oil, paprika
Accompaniments
pita bread, raw vegetables
The Story Behind Malidzano
Malidzano belongs to the Mediterranean and Middle Eastern family of baba ghanoush-style eggplant dips, adapted to Macedonian tastes with local garlic and a lighter touch than its regional counterparts.
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