How To make Melitzanosalata
2 Eggplants (1 - 1-1/2 lbs ea)
4 Garlic cloves
2 Tomatoes; peeled and chopped
Salt & freshly ground pepper 2 T Fresh parsley; chopped
1 t Dried oregano; crumbled
1/3 c Olive oil, more if necessary
6 T Red wine vinegar, or more
Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. Peel off and discard the skin, then chop the eggplant flesh while still hot. Rub a wood or earthenware bowl with one of the garlic cloves, cut. Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants. Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs. Continuing to beat, gradually add the olive oil alternately with the red wine vinegar. Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth. Serve cold with fish, meat, or fresh crisp bread. From "The Food of Greece" by Vilma Liacouras Chantiles". Avenel Books, NY. Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well.
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Greek Eggplant Dip (Melitzanosalata)
Learn how to make Greek Eggplant Dip (Melitzanosalata) in just a few steps.
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Greek Roasted Eggplant Dip (Melitzanosalata) | Akis Petretzikis
Roasted Eggplant Dip | Akis Petretzikis
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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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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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Recipe Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Recipe - Melitzanosalata Agioritiki (Athenian Eggplant Salad)
INGREDIENTS:
●1 large eggplant, washed
●1 tomato, seeded and chopped
●1 small onion, diced
●2 tablespoons chopped fresh parsley
●2 tablespoons extra-virgin olive oil
●2 tablespoons distilled white vinegar
●1/2 cup crumbled feta cheese
●salt to taste
MELITZANOSALATA - Greek Roasted Eggplant Dip - Greek-Style Baba Ganoush
Melitzanosalata is that super delicious Greek roasted eggplant dip typically found on most Greek restaurant's appetizer menu. Although not really a salad as the Greek name implies, it's still amazing as an appetizer or meze, pot luck or any other occasion.
INGREDIENTS LIST:
- 2 large eggplants
- 1 onion
- 2 cloves garlic
- 1/2 cup Greek extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. red wine vinegar
- Bunch of parsley
- Salt & pepper to taste
- 2 tbsp. smoked paprika
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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