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
Baba Ghanoush Eggplant Dip
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Awesome smoked eggplant, olive oil and garlic dip. With cayenne pepper and cilantro. Perfect with pita bread or raw vegetables.
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Greek Roasted Eggplant Dip (Melitzanosalata) | Akis Petretzikis
Roasted Eggplant Dip | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Melitzanosalata, Greek Eggplant dip, by chef Andros.
Original Greek Eggplant dip.
Melitzanosalata | Greek Eggplant Dip
Ingredients for Melitzanosalata | Greek Eggplant Dip:
3 medium to large eggplants
4 tablespoons of extra virgin olive oil
2 cloves of garlic
1 small onion
Small bunch of fresh parsley
Salt
Fresh cracked black pepper to taste
Directions:-
1. Wash and dry your eggplants, with a fork pierce the skin in multiple places.
2. On a hot Barbecue grill roast your eggplants for about 20 minutes turning about 3 times.
3. With a knife pierce the eggplant to see if it’s cooked through.
4. Remove and let it sit in a bowl until cooler to handle
5. On a cutting board cut eggplant in half, with the help of a large spoon scoop out all the flesh going as close as possible to the skin. That allows the charred part to be removed and that’s what gives it the smokiness flavor.
6. Let the pulp of eggplant drain in a colander.
7. Now chop your onion and parsley and set aside.
8. Chop the garlic on a cutting board.
9. Add a 1/2 teaspoon of salt and with the tip of a fork, mash until a paste is created.
10. In a larger bowl place your eggplant pulp, onion, parsley, garlic, and oil. Adjust salt and crack some black pepper on.
Enjoy!
Buon appetito!
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Greek Eggplant Meze with Red Bell Pepper | Easy recipe with step-by-step photos BayevsKitchen
Eggplant appetizers always have a lot in common. Whether it's babaganoush, Greek meze, eggplant caviar, whatever, there's likely to be garlic. So what? There are no fools. Every cuisine in the world knows that eggplant and garlic are a win-win combination. And you know another win-win combination? Roasted eggplant and cilantro.
I know that there are people who are extremely negative about cilantro. You and I don't understand each other, but since the conversation has led here, you can replace cilantro with parsley, or better yet, garlic greens.
???? Ingredients:
✔️ 2-3 eggplants (2 large or 3 medium)
✔️ 1 red pepper
✔️ 3 garlic cloves
✔️ 30 ml extra virgin olive oil
✔️ 3 sprigs of coriander
✔️ 1/2 tsp. salt
✔️ freshly ground black pepper
????How to cook:
1️⃣ Preheat the oven to 240 °C / 465 °F.Pierce the eggplants with a wooden skewer. Place the eggplants and peppers in a baking dish and place in the oven. Bake for 20 minutes.
2️⃣ At this time:Peel the garlic and grate it into a small bowl. Finely chop the cilantro and add to the garlic. Add 1/2 tsp salt and 30 ml extra virgin olive oil. Stir and set aside.
3️⃣ After 20 minutes, take the mold out of the oven, flip the eggplants and peppers to the other side, and place in the oven for another 10-15 minutes. Leave to cool.
4️⃣Remove the skin from the eggplant and peppers (also separate the peppers from the seeds), and put them in a mixing bowl. Mash with a fork until smooth. Pour dressing and mix well. Pepper with freshly ground black pepper, taste and add salt to taste, if necessary.
???? Check full step-by-step recipe at
Roasted Eggplant with a twist
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⭐️ Roasted eggplant is an easy, delicious side dish you can serve with most mains or use to make other wonderful eggplant recipes.
⭐️ Ingredients
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
For the seasoning
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or other vinegar
1 clove garlic minced
¼ cup parsley finely chopped
¼ teaspoons dried oregano
⅛ teaspoon red pepper flakes
¼ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️