Our summer vacay in Greece will go down as one of my most memorable visits to Europe. I've always loved the delicate, picture post-card-photoshopped-manicured beauty of Europe but Greece, Spain, Turkey and Russia truly stand out in all their bright, wild, vibrant grandeur.
Greece was full of culinary surprises. From the most delectable greek yoghurt, olives and EVOO soaked salads to the most foul tasting fouskes the food scene was lined with variety and loaded with surprise.
My personal favorite was the parsley infused Melitzanosalata- an eggplant dip that tastes like heaven exploded in your mouth. The genesis of this recipe - the chef at a local eatery in Athens let me in on his family recipe.
Things you need: 1 large eggplant, 1/2 onion or 1 shallot, 3 cloves of garlic, 1 large lemon, chopped, fresh parsley, EVOO, salt, red chilli flakes and freshly ground pepper.
Prep Time:While it takes 40 minutes to roast the eggplant in the oven to get it all soft, tender and pruney - the total prep time post the roast is a simple 5 minutes!:D
My Prep Kitchen Recipe:
Take the large eggplant and a sharp fork. Poke holes all over the eggplant unless you want the purple mass to explode inside the oven;). Pour some extra virgin olive oil in your palm and coat the eggplants skin with the oil. Place the eggplant inside the oven and bake at 400 degree Fahrenheit for 40 minutes.
Once the eggplant is nicely cooked and all smokey. Cut the eggplant to let the steam out. Peel the wrinkly skin away and scoop out the fleshy parts.
Bring out your food processor/ blender: Toss the de-skinned eggplant in , 1/2 onion or diced shallot, 3 cloves of garlic, chilli flakes & chopped fresh parsley. Squeeze the juice of an entire lime on to this mix and pour some EVOO in. Now blend until the mixture is smooth. Add salt, pepper and olive oil to the mix when you plate the dip. The eggplant dip is ready.
Serve with fresh green olives/baked pita bread/garlic bread/ roasted red peppers/ pita chips or all of them.
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I got carried away with the parsley and hence the green color!:)
P.S: You can always saute the onion and garlic in olive oil and add sea salt, pepper, red chilli flakes and dry herbs and add this mix to the cooked eggplant.
Modify the recipe to suit your taste buds! Trust me, you will love this creamy and healthy dip!:)
Greece was full of culinary surprises. From the most delectable greek yoghurt, olives and EVOO soaked salads to the most foul tasting fouskes the food scene was lined with variety and loaded with surprise.
My personal favorite was the parsley infused Melitzanosalata- an eggplant dip that tastes like heaven exploded in your mouth. The genesis of this recipe - the chef at a local eatery in Athens let me in on his family recipe.
Things you need: 1 large eggplant, 1/2 onion or 1 shallot, 3 cloves of garlic, 1 large lemon, chopped, fresh parsley, EVOO, salt, red chilli flakes and freshly ground pepper.
Prep Time:While it takes 40 minutes to roast the eggplant in the oven to get it all soft, tender and pruney - the total prep time post the roast is a simple 5 minutes!:D
My Prep Kitchen Recipe:
Take the large eggplant and a sharp fork. Poke holes all over the eggplant unless you want the purple mass to explode inside the oven;). Pour some extra virgin olive oil in your palm and coat the eggplants skin with the oil. Place the eggplant inside the oven and bake at 400 degree Fahrenheit for 40 minutes.
Once the eggplant is nicely cooked and all smokey. Cut the eggplant to let the steam out. Peel the wrinkly skin away and scoop out the fleshy parts.
Bring out your food processor/ blender: Toss the de-skinned eggplant in , 1/2 onion or diced shallot, 3 cloves of garlic, chilli flakes & chopped fresh parsley. Squeeze the juice of an entire lime on to this mix and pour some EVOO in. Now blend until the mixture is smooth. Add salt, pepper and olive oil to the mix when you plate the dip. The eggplant dip is ready.
Serve with fresh green olives/baked pita bread/garlic bread/ roasted red peppers/ pita chips or all of them.
I got carried away with the parsley and hence the green color!:)
P.S: You can always saute the onion and garlic in olive oil and add sea salt, pepper, red chilli flakes and dry herbs and add this mix to the cooked eggplant.
Modify the recipe to suit your taste buds! Trust me, you will love this creamy and healthy dip!:)
