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Melitzanosalata di recipe of 11-08-2015 [Updated on 27-08-2018]

Melitzanosalata is one eggplant cream Greek, prepared by cooking whole eggplants in the oven and then blending everything with the yogurt, oil, garlic and mint until a thick and homogeneous cream is obtained. There melitzanosalata it is served as an accompaniment to both meat and fish dishes, but I also find it excellent simply on croutons. If you have never tasted it, you must absolutely make up for it, I plan to fill my belly here in Greece ;)


How to make melitzanosalata

Wash the aubergines, dry them and prick them with the tines of a fork. Then place them on a baking sheet and bake at 200 ° C for 35-40 minutes.

Once cooked, let them cool.

Then peel them.

Put the aubergines in a colander with a weight on it and make them lose all the water.

Then put the aubergines, yogurt, a clove of garlic, mint, oil, salt and pepper in a blender.

Blend until you get a smooth and homogeneous cream.

Serve the aubergine cream garnishing the dish with black olives, mint and a drizzle of oil.

Video: MELITZANOSALATA: Greek Style Eggplant Salad (June 2022).


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