MELITZANOSALATA - TRADITIONAL GREEK EGGPLANT SALAD RECIPE
Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!
Provided by Filippo Trapella - philosokitchen.com
Time 1h20m
Number Of Ingredients 8
Steps:
- First of all, preheat the oven to 390° F (200° C).
- After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.
- Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.
- This step can also be done with a charcoal or electric grill.
- Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.
- Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.
- While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.
- Mix it all until smooth and consistent.
- Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.
- Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.
Nutrition Facts : Calories 287 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 7 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 150 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
MELITZANOPITA (GREEK PIE USING EGGPLANT (AUBERGINE) )
I was craving a savoury pita (Greek word for 'pie) and had some nice Japanese eggplant and decided to wing this recipe. I lucked out, cause it made a tremendous pie! Note: 'pita' in Greek not only means pie, it also means flat. Traditionally, a Greek pita will not be more than about 1 1/2 inches thick. This recipe will make 16 snack or appetizer servings or 8 servings, serving 2 pieces per person, as a main course.
Provided by evelynathens
Categories Savory Pies
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, sauté eggplant and onion, stirring occasionally, until eggplant is soft and has become almost a puree, about 20 minutes.
- Add bacon or ham, tomato paste and salt and pepper (careful with the salt - it may not seem like a lot but the bacon and the cheese, that will be added later will add a lot more), and cook another 5 minutes. You may have a dark brown film on the bottom of your skillet (I do not use non-stick surfaces - only stainless steel). You will find that this scrapes up easily once you turn off the heat and the eggplant puree starts to cool. Do scrape it back into the puree with a spoon as this is highly-flavoured and helps the overall taste (if it doesn't scrape easily in the beginning, just wait a couple of minutes longer). Allow to cool.
- Note: The eggplant puree can be made up to 1 day ahead and refrigerated. Bring to room temperature before continuing with recipe.
- In a large bowl, combine well eggplant puree, feta, eggs, parsley and mint. Taste a small amount of the filling to decide if you would like it a bit saltier.
- Preheat oven to 390°F.
- Butter bottom and sides of a 15 X 11 inch baking pan. Stagger sheets of phyllo in pan, brushing each sheet with olive oil as you position it in the pan.
- When you have used half the sheets of phyllo pastry, empty the filling into the pan and spread it out evenly.
- Continue staggering the remaining sheets of phyllo over top, brushing each one with olive oil as you position it in the pan. Tuck in any overhang you have and give a last generous brushing of olive oil to the whole pie.
- With a sharp knife, score the pie lengthwise into 4 strips, and then score into 4 strips crosswise (resulting in 16 pieces of pie). DO NOT CUT ALL THE WAY THROUGH PHYLLO - JUST THE TOP LAYERS.
- Generously sprinkle the pie with some tap water using your fingertips (run your hand under the tap and sprinkle the water over the pie - do about 5 of these sprinkles - this results in a crisper, crunchier crust).
- Brush pie with egg wash and sprinkle with the sesame seeds. Bake for 1 hour, or until pie is a golden-brown. You may need to reverse pan back to front midway through baking.
- Allow to cool 15-20 minutes before cutting into. Personally, I like this pie just warm or at room temperature.
- Enjoy.
EGGPLANT (AUBERGINE) SALAD/CAVIAR
This is a very easy and healthy addition to any meal. Makes a great side dish or as a dip. Also known as Baklazhanovaya Ikra in Russian. You will need a larger non-stick skillet (at least 12 inches wide and 3 inches tall). Also two hand-fulls of cherry tomatoes can be substituted for the two medium tomatoes.
Provided by blazer380
Categories Peppers
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop and caramelize the onions on a skillet (with a little bit of olive oil) over medium heat until they are golden but not burnt.
- While the onions are cooking, without peeling the eggplant, cut it into about 1/2 inch cubes. And place in a large bowl.
- Chop the bell pepper and add to bowl.
- Cut the tomatoes and add to bowl.
- Take the cooked onions, finely chop them, and add to bowl.
- Add the red pepper flakes, salt, and finely chopped garlic to the bowl.
- Mix all the ingredients in the bowl and transfer to a 12 inch non-stick skillet.
- Pour the contents of the tomato can on top of what's in the skillet and mix it a little bit.
- Cover with a lid and cook on low/medium heat. Keep mixing the contents every 10-15 minutes to cook things evenly and prevent burning. If you notice sticking to pan, reduce heat.
- The dish is ready when most of the liquid has evaporated and all the ingredients are soft and fully cooked. Approximately 45 minutes.
- Place in fridge to cool the salad since it's best served chilled.
MELITZANOSALATA AGIORITIKI (ATHENIAN EGGPLANT SALAD)
There are different ways to make eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.
Provided by constantina
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat.
- Pierce the eggplant a few times with the tip of a paring knife or fork. Cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. Set aside until cool enough to handle.
- Remove the skin from the eggplant and dice the pulp. Place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. Refrigerate for one hour, and season to taste with salt before serving.
Nutrition Facts : Calories 99.1 calories, Carbohydrate 7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 3.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 179.1 mg, Sugar 3.4 g
ROASTED AUBERGINE SALAD
Create our roasted aubergine salad with lots of different colours and textures, then serve it on a platter to deliver big impact for small effort
Provided by Samuel Goldsmith
Categories Side dish
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.
- Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.
Nutrition Facts : Calories 304 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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