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.
Feta from the oven is a great way for a quick and very tasty dish that will appeal to fry-eaters and lovers of Greek cuisine. The absolute condition of success is the use of the original Greek fete and not the Polish substitute, which has nothing to do with real feta. As with other dishes, there are several ways to prepare feta from the oven. If the dish is to fulfill the task of a snack, we only need one feta packet for 2 people.
Tzatziki is one of the simplest and most popular Greek sauces, which will be a great addition to many dishes. Although it is usually served to gyros in pita pancakes, it will also be great for grilled and fried vegetables or as an addition to meats.