Melitzanosalata is a traditional Greek eggplant spread, made from puréed eggplants, yogurt, olive oil, garlic and mint. You can serve melitzanosalata as appetizer along with bread, or else to accompany dishes of meat or even fish. I love it with croutons. If you haven’t ever tasted it, do it now! I’ve planned to gorge myself with it here in Greece Retin-A online 😉
Ingredients for 4 servings:
75 g of Greek yogurt
30 ml of olive oil
1 clove of garlic
Preparation Time: 10 min
Baking Time: 40 min
Total Time: 50 min Cheap Lamisil
Wash and dry eggplants, riddle them with holes with a fork. Place them on an oven tray and bake them at 200°C for 35-40 minutes.
Once ready, let cool down.
Place them into a strainer, with something heavy over them to squeeze them and let them lose their water.
In a mixer, put eggplants, yogurt, garlic, mint, salt and pepper.
Blend till getting an even spread.
Decorate with black olives, mint and some oil, and serve.
Nessuna ricetta simile a Melitzanosalata.All Recipes, recipe by Flavia Imperatore
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