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Greek recipes: Melitzanosalata (eggplant salad)

Plate of eggplant salad with half a loaf of bread in the backgroundIt’s summer time here in the UK (well, sort of) and whenever the weather warms up I always feel like Greek food.  I think I may post quite a few Greek recipes this month, as I really do love it.  Coming from Melbourne, there was always exceptional Greek food around and we were really spoilt for choice.  I’ve yet to find a decent Greek restaurant here in London (if you know one, please let me know!!) and I really do miss it.  So for now, I’ll search out traditional, homemade recipes.

This eggplant salad recipe comes from my lovely sister, who travelled to Europe a few years ago and did a cooking course in Athens.  I hastily scribbled down all of the recipes she learnt and this is one of them.   Great as a small course or light meal with bread.

Ingredients:

  • 2 eggplants / aubergines
  • 1/2 potato
  • 2 garlic cloves
  • 1 lemon
  • 1 tablespoon olive oil
  • salt, pepper & sugar to taste
  • parsley to serve

Method:

Grill or BBQ the eggplants until the skins are black.  Once cool, peel off the skin and add to a food processor (or blender).

Boil the potato until soft, then peel once cooled and add to the eggplant.

Juice the lemon, peel the garlic cloves and add to the food processor.  Add the olive oil and a pinch of salt and pepper to the other ingredients and blitz in the food processor until well combined.  Taste and if need be, add more salt, pepper or even sugar.

Transfer this eggplant salad to a serving dish and top with parsley.  Serve with lovely bread.

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