This is what Greek summer in a bowl looks like ☀️⛱️
EGGPLANT 🍆 is the protagonist in countless Greek dips, which are a staple of the MEZE tradition. Typically, the eggplants are roasted or grilled and combined with various ingredients, from nuts and herbs to tomatoes and peppers.
Here we are in my IKARIA kitchen during one of my CLASSES. This is one of many recipes for MELITZANOSALATA, the name given to these dips. It’s smoky yet light, bursting with fresh flavors.
Ingredients📋
🔸3 large eggplants
🔹1/2 cup extra-virgin olive oil
🔸1 tablespoon petimezi (grape molasses)
🔹3 cloves garlic pressed through a garlic crusher or minced
🔸1/4 cup small pickled capers rinsed and drained
🔹1 large firm tomato diced
🔸1/4 cup finely chopped flat-leaf parsley
🔹2 tablespoons balsamic vinegar
🔸Sea Salt
Instructions ⬇️
1️⃣ Wash and pat dry the eggplants. Roast them whole over an open flame on the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a barbecue.) Remove and cool slightly.
2️⃣ Have a bowl ready with the olive oil. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the pulp and place it in the bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the garlic, capers, tomato and parsley and mix with a fork to combine well. Add the vinegar, and adjust seasoning with additional salt, pepper and vinegar if desired
👉 Learn more about my IKARIA CLASSES from my website www.dianekochilas.com
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