Melitzana salata
Melitzana salata is a delicious refreshing dip, enjoyed with breads like pita and often making up one part of a mezze or mixed starter meal.
It can be eaten alongside hummus, stuffed vine leaves and other traditional Greek starters.
It might look like a difficult dish to get right and that's partly because you will find so many different recipes. This one is very middle of the road. Add chopped watercress to increase the health benefits.
It can be eaten alongside hummus, stuffed vine leaves and other traditional Greek starters.
It might look like a difficult dish to get right and that's partly because you will find so many different recipes. This one is very middle of the road. Add chopped watercress to increase the health benefits.
You Need
1 Aubergine
2 tbsp Natural yoghurt
2 or 3 cloves of Garlic crushed
1 cupfull Coriander, chopped
1/2 tsp Chillies, diced
Juice of half a lemon or to taste
1 tbsp Olive oil
1 Aubergine
2 tbsp Natural yoghurt
2 or 3 cloves of Garlic crushed
1 cupfull Coriander, chopped
1/2 tsp Chillies, diced
Juice of half a lemon or to taste
1 tbsp Olive oil
Options - 1 diced onion, a little feta cheese.
Put the aubergine in the oven and roast for about forty minutes.
Alternatively you can put it under a grill. What you are aiming for is the point where the skin peels away easily, though I find if I roast the aubergine it becomes mere digestible.
Remove the skin and mash the aubergine flesh in a bowl adding in the yoghurt, crushed garlic, chopped coriander etc. use the lemon to arrive at
the taste that suits you best. When the taste is right serve with pita.
You may wish to play around with this dish. If so, try adding a diced onion and then blending the ingredients. Some recipes also call for a little feta cheese.
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Melitzana salata | 2 comments (2 topical, 0 hidden)
Melitzana salata | 2 comments (2 topical, 0 hidden)