Melitzanosalata is another application of popular aubergines in Greece. Delicious pasta, in which the main role is played by this unique vegetable, can be an addition to meat dishes but above all it will be great as a bread paste with which it really tastes great. It is easy to prepare and it is worth doing in the summer when fresh local aubergines are available.
Taste melitzanosalaty can be enriched by adding garlic, which will enhance its taste. Some Greeks also add Greek yogurt. We, however, remain at the basic version adding only a clove of garlic.
1. Preparation of melitzanosalaty begins with baking an eggplant. Before putting it in the oven, prick the skin several times with a fork or cut it lengthwise in half. Bake the vegetable at 190 degrees for about 45 minutes.
2. After a slight cooling, we dig out the flesh from the skin and, together with the lemon juice and salt, mix it in the crusher.
3. Then add chopped onion, garlic, parsley and mix again adding olive oil. The paste should be quite dense and smooth. If necessary, season it with salt and a bit of lemon juice. It tastes even warmer, although the cold is also very tasty.
We were eating this meal for the first time in Rethymno in one of the humble family taverns outside the main tourist trail. We were surprised by the slightly different taste of breadcrumbs that we wanted to recreate in our kitchen. As we have managed to establish with the friendly Greeks, it is the addition of beer that is responsible for this characteristic taste.
Dolmades is one of the most popular Greek meat dishes. It occurs both in the vegetarian version and with meat. Young grape leaves are needed to prepare them. And it is in the leaves that the key to success lies. They must be young and very delicate. The best and the most delicate ones are collected around May. However, if you do not have the opportunity to collect fresh leaves, you can use ready-made leaves from the lagoon. However, the effect will be better if you use fresh leaves.