How To make Greek Eggplant Appetizer
2 md Eggplant
3 md Tomatoes, peeled & coarsely
-- chopped 3 Garlic cloves
3 tb Chopped parsley
1/2 ts Oregano
1 ts Fresh mint, chopped
1 ts Salt
1/4 ts Pepper
3 tb Olive oil
5 tb Lemon juice
Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & vinegar & blend at a higher speed till smooth. Serve with pita. Vera Gewanter, "A Passion for Vegetables"
How To make Greek Eggplant Appetizer's Videos
Eggplant is tastier than meat!! Greek recipe for eggplant
Eggplant is tastier than meat!! Greek recipe for eggplant
This greek eggplant recipe is very easy to prepare, tasty and vegan. I have made this recipe all the summer and my family was amazed.In this video I will show you how to prepare aubergines in a simple way! This is a simple solution for a main dish or appetizer but you can serve it like a savory side dish too. Completely vegan recipe withoutany addition of animal origin products! Eggplants have never been so delicious!
INGREDIENTS:
- 1 kg of eggplants
- salt
-----------------------------------------
- 30 ml olive oil
- 1 onion
- 1 red pepper
- 2 garlic cloves
- 500 ml tomato juice
- allspice
- salt and pepper
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Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
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Melitzanosalata - Greek Eggplant Dip Recipe
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party! Get the recipe here:
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Melitzanosalata Recipe (Greek Eggplant Dip)
Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita.
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Melitzanosalata Ingredients:
2 Italian eggplants, about 1 1/2 lb
1/2 white onion
2 cloves garlic
1 tbsp chopped parsley
1/4 cup olive oil
3 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
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I don't fry eggplants anymore ❗ Vegan roasted eggplant dip - easy greek eggplant salad recipe
I don't fry eggplants anymore ❗ Vegan roasted eggplant dip - easy greek eggplant salad recipe
With this recipe you will see haw to make the most delicious greek salad with eggplants (aubergine). It is very easy to prepare this greek eggplant dip and to serve it like a appetizer (meze) with another vegan food, with fish or meat! This greek eggplant dip recipe is very similar to baba ghanoush recipe! Just try this recipe and I am sure you will be surprised by the taste. You can also add some greek yoghourt to make this greek eggplant salad testier!
Ingredients:
- 3 eggplants
- 3 red sweet peppers
- 3 cloves of garlic
- 1 chopped onion
- a little chopped parsley
- 40 ml olive oil
- 3 tbsp lemon juice
- salt and pepper
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Vote for the video! ???? - It will make me very happy and will help to develop the channel.
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Thank you for watching!
Enable subtitles in your language. On a mobile phone, click cc in the upper right corner of the video. On the computer, click on the video settings⚙️ and activate the translation!
#eggplant
#recipe
#eggplantdip
Greek Eggplant Dip (Melitzanosalata)
If you’ve never tried Melitzanosalata you’re in for a treat! This Greek Eggplant Dip uses just a handful of ingredients and makes a huge platter to share.
Get the recipe here:
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