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Malidzano

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1h

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6 servings

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Malidzano is a delightful Balkan eggplant spread that's bursting with smoky, savory flavors. Roasted eggplant is combined with red bell peppers, garlic, and a blend of spices to create a velvety smooth dip that's perfect for enjoying with bread, crackers, or fresh vegetables. This vegetarian-friendly spread is a staple in Balkan cuisine and makes for a tasty appetizer or side dish.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 450°F (230°C).

2
Pierce eggplant

Rinse the eggplant and pierce it several times with a fork.

3
Roast eggplant and peppers

Place the eggplant and whole red bell peppers on a baking sheet. Roast in the preheated oven for 30-40 minutes, turning occasionally, until the eggplant and peppers are soft and the skins are charred.

4
Steam eggplant and peppers

Remove the eggplant and peppers from the oven and place them in a covered bowl or paper bag. Let them steam for 10-15 minutes to loosen the skins.

5
Peel eggplant and peppers

Once cool enough to handle, peel the skins off the eggplant and peppers. Remove the stems and seeds from the peppers.

6
Chop eggplant and peppers

Roughly chop the peeled eggplant and peppers.

7
Mince garlic and parsley

Peel and mince the garlic cloves. Finely chop the parsley leaves.

8
Blend ingredients

In a food processor or blender, combine the chopped eggplant, peppers, minced garlic, olive oil, lemon juice, paprika, salt, and black pepper. Blend until smooth and creamy.

9
Adjust seasoning

Taste the Malidzano and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to your liking.

10
Transfer to bowl

Transfer the Malidzano to a serving bowl and stir in the chopped parsley.

11
Serve

Serve the Malidzano at room temperature with bread, crackers, or fresh vegetables for dipping.

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