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.
When looking for new ways to prepare asparagus, we took inspiration for the Greek cuisine. Although they are not included in the traditional ingredients of Greek cuisine, the modern Greeks eat these vegetables and have their own ways of preparing them. Following them, we have prepared a slightly original recipe, in which simplicity, olive oil and feta reign. In our opinion, a fantastic dish came out of it.
Tirokafteri is a Greek dip made on the basis of feta, excellent for bread or grilled vegetables. The way it is seasoned differs depending on the region of Greece. You can find versions with the addition of garlic, lemon juice, hot pepper or oregano. In the most orthodox version it consists only of feta, olive oil and hot pepper.