michael-in-phoenix
Well-known member
...Melitzanosalata.
I really like the eggplant dip that shows up on the appetizer plate at my favorite local Greek restaurant. If you like it as well, you might want to try this at home.
I grilled the eggplant on the barbeque, along with a couple of sweet onions I had laying around. I ended up chopping half an onion and adding it to the dip. Marvelous!
Melitzanosalata: Eggplant Dip Appetizer with Tomato
From Nancy Gaifyllia,
Your Guide to Greek Food.
In Greek: pronounced meh-leed-zah-no-sah-LAH-tah
If you are a devoted fan of the traditional, cook the eggplant over a wood fire - or add wood chips to a charcoal grill and cook it for that deep, smoky taste. This version is easier and delivers a tasty result, and includes chopped tomatoes.
INGREDIENTS:
3 medium large dark eggplant
1-2 cloves of garlic, crushed (I used 3 -4 cloves)
2-3 shallots or 5 scallions (just the bulb, no stems), minced
2-3 fresh tomatoes (plum if possible, do not substitute with canned), seeded and diced
1 teaspoon of finely chopped fresh flat-leaf parsley
juice of 1/2 lemon
2-3 tablespoons of extra virgin olive oil
sea salt
freshly ground pepper
PREPARATION:
Pierce the eggplant with a fork and broil for 10-15 minutes until the eggplant turns black and is very soft. (Alternatively, char it on the grill, or over an open flame.) Set to cool and drain on a rack with paper towels underneath.
As soon as it can be handled, peel. The skin will come off easily by hand. Place in a bowl and chop with two knives. With a wooden spoon, stir in garlic, onions (shallots or scallions), tomatoes, and herbs. Mix the oil and lemon juice well and add slowly, with a fork or hands to work it into the eggplant (don't just add it and stir; it will separate). Add salt and pepper to taste.
Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley.
Melitzanosalata goes well with salty cheeses and fish mezethes like anchovies.
Yield: about 4 cups
Good stuff!
Michael
I really like the eggplant dip that shows up on the appetizer plate at my favorite local Greek restaurant. If you like it as well, you might want to try this at home.
I grilled the eggplant on the barbeque, along with a couple of sweet onions I had laying around. I ended up chopping half an onion and adding it to the dip. Marvelous!
Melitzanosalata: Eggplant Dip Appetizer with Tomato
From Nancy Gaifyllia,
Your Guide to Greek Food.
In Greek: pronounced meh-leed-zah-no-sah-LAH-tah
If you are a devoted fan of the traditional, cook the eggplant over a wood fire - or add wood chips to a charcoal grill and cook it for that deep, smoky taste. This version is easier and delivers a tasty result, and includes chopped tomatoes.
INGREDIENTS:
3 medium large dark eggplant
1-2 cloves of garlic, crushed (I used 3 -4 cloves)
2-3 shallots or 5 scallions (just the bulb, no stems), minced
2-3 fresh tomatoes (plum if possible, do not substitute with canned), seeded and diced
1 teaspoon of finely chopped fresh flat-leaf parsley
juice of 1/2 lemon
2-3 tablespoons of extra virgin olive oil
sea salt
freshly ground pepper
PREPARATION:
Pierce the eggplant with a fork and broil for 10-15 minutes until the eggplant turns black and is very soft. (Alternatively, char it on the grill, or over an open flame.) Set to cool and drain on a rack with paper towels underneath.
As soon as it can be handled, peel. The skin will come off easily by hand. Place in a bowl and chop with two knives. With a wooden spoon, stir in garlic, onions (shallots or scallions), tomatoes, and herbs. Mix the oil and lemon juice well and add slowly, with a fork or hands to work it into the eggplant (don't just add it and stir; it will separate). Add salt and pepper to taste.
Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley.
Melitzanosalata goes well with salty cheeses and fish mezethes like anchovies.
Yield: about 4 cups
Good stuff!
Michael
