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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.