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Melitzanosalata

January 14, 2018Fasting Friendly, Mezedes
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There are about a thousand different recipes for Μελιτζανοσαλάτα (Melitzanosaláta or eggplant spread). From the Greek kitchen, but also from the Levantine, such as the famous baba ganoush, patlıcan salatası from Turkey, salat ḥatzilim in Israel and Kashk e bademjan in Iran. This Greek recipe differs from recipes in neighbouring regions as it does not usually include the addition of tahini or whey. It’s all about the eggplant and just a few simple ingredients that make the eggplant flavour really shine.

The delicious smokiness of the char-grilled eggplant, combined with punchy garlic and grassy olive oil makes this dish of my favourite mezedes. It is also “fasting” friendly and a dish that can be eaten through the period of Great Lent in the Greek Orthodox tradition, where meat and animal prod­ucts (cheese, milk, butter, eggs) and fish (meaning fish with backbones) cannot be consumed. A strict fast also rules out olive oil and wine, which can only be consumed on the weekend. Although this recipe is a good one for the fasting period, it is also great at any time in Summer and early Autumn when eggplants are plentiful and at their best.

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Melitzanosalata

Μελιτζανοσαλάτα 

Course Appetizer
Cuisine Greek
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

  • 4 Eggplants large
  • 1 wine glass Extra Virgin Olive Oil
  • 2 Garlic cloves mashed
  • 1 Small red/purple onion grated
  • 3 tbsp Greek wine vinegar
  • Salt and pepper to taste
  • 1 handful Flat-leaf parsley leaves finely chopped, to garnish
  • 1 tbsp Pomegranate seeds to garnish

Instructions

  1. Prick the eggplants in a few places with a fork and using an open grill, place them whole on direct heat and char-grill them for about 30 minutes, turning them to char them evenly.
  2. Preheat an oven to 200C. Line a baking sheet with foil and place the eggplants on it. Place baking sheet on the upper rack of the oven and grill the eggplants for about 20-30 minutes, until they are soft inside.
  3. Remove from the oven and allow the eggplants to cool and peel away the charred skin. Place the eggplant flesh in a colander and let the juices drain for 10-15 minutes.
  4. Place the eggplant flesh in a medium-sized bowl and using a fork, mash it roughly by pressing it against the bowl. Add the mashed garlic, the vinegar, grated onion, salt and freshly ground black pepper to taste, and slowly drizzle in the olive oil and mix with the fork until you have the desired consistency. It should be rough and a little bit chunky, don't purée it or mash it too much. Taste and adjust for seasoning. Garnish with the finely chopped parsley leaves and pomegranate seeds and serve.

 

About Kat

Welcome to Mulberry Pomegranate, a blog all about Greek food and lifestyle. I am an Australian girl who has married into a Greek-Australian family. This is my story of becoming (almost) Greek...

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Welcome

Καλώς ορίσατε! When Kat met her now husband at a New Year’s Eve party, little did she know how much it would change her life – especially the culinary aspects! Kat’s mother in law was a phenomenal talent in the kitchen; creating all of the classic Greek favourites but also regional dishes from her home Island of Zakynthos. Regretting not recording the recipes of her own Grandmother’s, Kat was not going to miss the opportunity to record the recipes and stories of her mother in law Sophia. Starting out as a personal project to document her family’s recipes, Mulberry Pomegranate has become a widely read guide to the Greek Mediterranean way of life. Read more 

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Spring is in the air and the freshly caught octopu Spring is in the air and the freshly caught octopus is at its  very best! 

Here is a super easy family recipe for grilled octopus the Greek way; lightly charred and left to soak in a gentle bath of lemon, extra virgin olive oil, smoked red pepper and aromatic oregano. 

Serve simply with good hortiatiko bread to soak up all the delicious dressing, and a little ouzo, with plenty of ice on the side and a little chilled water. 

You will need:

1 octopus, cleaned 
3 medium garlic cloves
A few cloves 
1 glass of white or rose wine 
Greek extra virgin olive oil, to taste
Greek Oregano (rigani) to taste 
Smoked red pepper flakes 
Juice of 1 – 2 lemons

Instructions

Place the clean octopus in a pot, add the garlic cloves, whole cloves, wine and olive oil. Cover. Bring to the boil, then reduce to a simmer for 30 minutes. 

Remove from the pot, at this point you can remove the skin if desired and then cut into pieces.

Combine the extra virgin olive oil, rigani, smoked red pepper flakes and lemon juice. You can also add a little crushed garlic. Mix well and set aside.

Heat the barbecue on medium-high, before laying down the octopus pieces on the grill. Barbecue the octopus pieces on both sides until lightly charred. 

Add the octopus pieces to a serving bowl that contains the dressing and mix well. 

The octopus benefits from a good soak in the dressing before serving, but do make sure to serve while still warm. 

#greekoctopus #grilledoctopus #greekrecipes #greekfood #greekfamilyrecipes #seafoodrecipes #bluezoneskitchen #mediterraneandiet #greekmediterraneandiet #bluezonesrecipes
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#mediterraneandiet #mediterraneanfood #bluezoneskitchen #bluezonesrecipes #eattherainbow #springrecipes #springfood #meatfree #lunchideas #familyfood
… Καλό Πάσχα! Kalo Pascha! Happy Eas …

Καλό Πάσχα! 
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And we’re ready for Easter! 

Wishing everyone who celebrates Easter this evening a joyful and blessed celebration!

#ΚαλόΠάσχα #KaloPascha #HappyEaster #KaliAnastasi #ΚαλήΑνάσταση #orthodoxeaster #greekeaster2024🇬🇷 #greekfood #greektraditions #greekfamily
Autumn under the olive and mulberry tree: With a Autumn under the olive and mulberry tree: 

With a picnic of wild herb pies, brandade (salt cod and garlic purée) & green olive tapenade on sourdough, home cured olives, the last of the summer cherry tomatoes, carrot and cumin salad; and pickled octopus.

#mediterraneandiet #bluezoneskitchen #bluezones #greekfood #provencalefood #autumnvibes
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Homemade cavatelli, from a simple semolina and war Homemade cavatelli, from a simple semolina and warm water pasta dough, with an even simpler garlicky tomato sauce. Kosta’s home-cured olives and a little sourdough on the side.
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#mediterraneandiet #mediterraneanfood #bluezoneskitchen #bluezonesrecipes #cavatelli #goodfriday #meatfreemeals #pastarecipes🍅🍆🍴🇮🇹 #homemade
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