GREEK RECIPES: MELITZANOSALATA: Smoked Eggplant Salad : VEGAN FOODS

MELITZANOSALATA Smoked Eggplant Salad

by.George Portokalakis

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A very simple, healthy and elegant vegan meal that is well known and popular all over Greece accompanied by a glass of Ouzo or Beer, inspired by Greek Mediterranean cooking.

This eggplant salad is very mild tasting, with a wonderfully smoked flavour a vegetable flooded from the aromas of the Mediterranean.

In combination with the unique flavours of garlic, parsley, olive oil, and some vinegar or fresh lemon juice this delicious spread gives a new dimension in food and cooking.

An exceptional choice for main dish, as a light meal.

Perfect for cold or hot days.

For this recipe you need to smoke the eggplants.

I do this directly on the flame of a little camping gas.

If you don’t have gas, I would recommend barbequing them.

The outside turns to a crisp, whilst the inside becomes a savoury velvety-smooth smoked silky soft, smoky delight

The flavour that results from this simple step is quite incredible!

YOU NEED

1 big size eggplant or 2 smaller ones

4 cloves of garlic, peeled and minced

The juice of 1 lemon or 5 tbsp vinegar

1 cup of flat leaf parsley finely cut

Salt and pepper

Method

Place eggplant directly onto gas flame or BBQ grill, let char on each side of the eggplant, turning every couple of minutes with metal tongs. This will take around 20 – 30 minutes. 

The eggplant should turn limp, be totally blackened on the outside, and very soft on the inside.

Let them cool down before peeling.

When the eggplants have cooled, cut them in half and scrape out all the flesh into a bowl, discarding the skin. 
Add the garlic and salt to the eggplant, olive oil and the lemon juice or vinegar.

Arrange on a platter and sprinkle with parsley.

Scoop generous serves topped on a fresh piece of baguette bread or toasted bread or spread for salty crackers as well.

ENJOY!!

Questions? Feel free to contact: info@portoclub.gr