Recipe details
Snacks & Appetizers
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Malidzano
1h
6 servings
Cook this dish
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
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 450°F (230°C).
Pierce eggplant
Rinse the eggplant and pierce it several times with a fork.
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.
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.
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.
Chop eggplant and peppers
Roughly chop the peeled eggplant and peppers.
Mince garlic and parsley
Peel and mince the garlic cloves. Finely chop the parsley leaves.
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.
Adjust seasoning
Taste the Malidzano and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to your liking.
Transfer to bowl
Transfer the Malidzano to a serving bowl and stir in the chopped parsley.
Serve
Serve the Malidzano at room temperature with bread, crackers, or fresh vegetables for dipping.
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