Melitzanosalata (Greek Eggplant Dip)
Melitzanosalata is an effortless dish with very few ingredients. The main ingredient is, of course, the melitzana (eggplant). Typically, the eggplant (I prefer the big round variety) is charred over a flame to create that smokiness that’s characteristic of melitzanosalata. You can also bake the eggplant in the oven to achieve a similar result, but if you want that true smoky taste—fire up the grill.
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Greek Braised Eggplant Recipe | The Mediterranean Dish
There is a reason thousands of people are raving about this flavorful, Greek eggplant recipe with chickpeas! A must-try!
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INGREDIENTS
???? 1.5 lb eggplant, cut into cubes
???? Kosher salt
???? Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)
???? 1 large yellow onion, chopped
???? 1 green bell pepper, stem and innards removed, diced
???? 1 carrot, chopped
???? 6 large garlic cloves, minced
???? 2 dry bay leaves
???? 1 to 1 ½ tsp sweet paprika OR smoked paprika
???? 1 tsp organic ground coriander
???? 1 tsp dry oregano
???? ¾ tsp ground cinnamon
???? ½ tsp organic ground turmeric
???? ½ tsp black pepper
???? 1 28-oz can chopped tomato
???? 2 15-oz cans chickpeas, reserve the canning liquid
???? Fresh herbs such as parsley and mint for garnish
Greek Style - Vegetarian Stuffed Eggplant: Veg. Melitzanes Papoutsakia
Μελιτζάνες παπουτσάκια
Get this recipe with exact measurements here:
Serves 4:
2 eggplants
2 potatoes, peeled and sliced 1/4 inch thick
1 small onion, finely chopped
1/4 cup olive oil, plus 2 tablespoons
5 small Portobello mushrooms, chopped
14.5 ounces canned diced tomatoes, or grated fresh tomatoes
1/3 cup garbanzo beans/chick peas
6 Kalamata olives, sliced
salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
pinch crushed red pepper flakes
about 2 cups shredded mozzarella cheese
about 2 cups cubed feta cheese
1/4 cup fresh, chopped parsley
Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius.
Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.
Brush inside and outside with some olive oil and season with salt and pepper.
Place on a baking tray lined with foil.
Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden.
Remove from oven and set aside to cool.
Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius.
Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside.
Leave the oven on at 400 degrees.
To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon.
Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper.
Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper.
Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens.
Stir in the sliced olives and chick peas with the parsley. Taste seasoning and add more salt and pepper if needed.
Crumble some feta and place inside each eggplant. Distribute the sauce evenly into each eggplant and tp with the remaining crumbled feta cheese.
Bake in the center rack for 30 minutes. Remove from oven and top with the shredded mozzarella cheese. Return to oven and bake 15 more minutes.
Remove from oven and set aside to cool at least 10 minutes before serving.
Serve with salad and toasted hearty bread.
Enjoy!
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Greek-Style Eggplant Rolls with Spinach and Feta
Greek-style eggplant rolls that are stuffed with a creamy spinach and feta filling. They're hearty and delicious and make an elegant vegetarian main course for your dinner party. Did I mention that they are gluten-free and low carb? What could be better?
Print this recipe here:
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Greek Eggplant and Feta Cheese Bake | Melitzanes Sto Fourno
Here's a very easy Greek eggplant and feta cheese bake. This easy to follow recipe is vegetarian but with so much delicious flavour, you would never know. Try it today, love it forever....
Recipe:
Ken's Greek Table Newsletter:
Ken's Extra Virgin Olive Oil:
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Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Do you have 1 eggplant and eggs? Make this delicious, simple and inexpensive recipe.
INGREDIENTS:
• 1 eggplant
• Salt to taste
• 1 tablespoon of butter
• 4 eggs
• 1/2 teaspoon of salt
• 1/2 teaspoon black pepper
• Mozzarella cheese to taste
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