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.
How To make Melitzanosalata's Videos
DIY Melitzanosalata (Traditional Greek Eggplant dip)
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Favorite recipe from my grandmother.. See how you can make Melitzanosalata (Traditional Greek Eggplant dip)
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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:
If you like this recipe, please click Like and Subscribe!
Melitzanosalata - Greek Aubergine Dip
Hi everyone. Today we are making one of my favourite dips or salads! This is similar to baba ganoush but without tahini. This is so tasty and refreshing.
I really hope you like this as much as I do :)
#melitzanosalata #vegan #greek
Music: Some of You by Text Me Records/ Grandbankss
Serves 3 as a side or 6 as part of a meze
Ingredients:
3 aubergines
1 red pepper or 1 jar roasted red pepper
1/2 bunch of parsley
1/4 onion finely diced
2 garlic cloves grated (or 1 if you are shy of garlic)
6 tbsp olive oil
Juice of 1 lemon
Salt and pepper
Melitzanosalata, Greek Eggplant dip, by chef Andros.
Original Greek Eggplant dip.
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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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Afroditi Chatzisokrati, Aliki Georgiou, Maria Vasilakopoulou, Kellina Dimitriadi, Dimitris Dimas, Markos Papakostantinou, Giannis Margaris
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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