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Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!

Melitzanosalata - Traditional Greek Eggplant Salad Recipe

eggplants

garlic

red onion (30 g)

tbsp fresh parsley (alternatively, fresh mint)

olive oil

tsp white vinegar

sprinkle black pepper

salt

MELITZANOSALATA - traditional Greek eggplant salad recipe

First of all, preheat the oven to 390°...

First of all, preheat the oven to 390° F (200° C).

After that, rinse and dry the eggplants, then...

After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.

Place the eggplants on a tray lined with...

Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.

This step can also be done with a...

This step can also be done with a charcoal or electric grill.

Once incredibly tender, cut the eggplant still hot...

Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.

Pour the pulp into a colander, add a...

Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.

While the eggplant pulp is reaching the room...

While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.

Mix it all until smooth and consistent.

Now, mince the eggplant pulp with a knife,...

Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.

Finally, combine the eggplants, the parsley, and the...

Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.

Take a trip to Greece with this flavourful meat and salad combination. Perfect for using leftover sausages, or risoni.

Lamb sausages rissoles with Greek risoni salad recipe

(1kg) thick good-quality lamb sausages,

black pitted olives, chopped

oregano

(200 grams) feta, crumbled

preserved vine leaves, rinsed, drained

risoni

garlic clove, peeled

lemon

tbs extra virgin olive oil,

cherry tomatoes, quartered

red onion,

Lebanese cucumber, halved lengthways, thickly sliced

chargrilled capsicum, chopped

"Rice may be one of the simplest ingredients, but it can take on a host of textures and flavours, from rich and creamy to light and fresh", says Phoebe Wood.

Spanakorizo (Greek spinach rice) recipe

(60 milliliters) extra virgin olive oil

onion, finely chopped

garlic cloves, thinly sliced

spinach,

dill,

lemons

(625 milliliters) Massel Chicken Style Liquid Stock

tsp allspice

(280 grams) long-grain rice

flat-leaf parsley, finely chopped

finely crumbled feta,

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A light dish of grilled chicken fillets and authentic salad with Kalamata olives, feta cheese, tomato and mint

Griddled chicken with quinoa Greek salad

quinoa

butter

red chilli, deseeded and finely chopped

garlic clove, crushed

chicken mini fillets

vine tomato, roughly chopped

black Kalamata olive

feta cheese, crumbled

mint leaves, chopped

juice and zest ½ lemon

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.

Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle pan</a> and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.

Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Greek Pita bread is an ingredient always present in my fridge or my freezer. This recipe is very simple to prepare and easy to store and reheat. 

I love to pair Pita with my preferred appetizers and salads, or filling it with roasted meats, or simply seasoning with olive oil, oregano and sea salt!

Whether it is breakfast, lunch or dinner, every time is Pita time!

GREEK PITA BREAD RECIPE - easy and tasty!

(800 g) bread flour

2cups+2tbsp (500 ml) water

0.25 oz (7 g) dry yeast

sugar

First of all, pour the lukewarm water into...

First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar.

Now, add half of the flour amount into...

Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil.

Continue to add flour stirring until the mixture...

Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.

Knead the dough adding more flour if necessary,...

Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.

Now, divide the Pita dough into 16 to...

Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)

A cast iron skillet is the best choice...

A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil.

After that, pour a little amount of flour...

After that, pour a little amount of flour on a board and shape the first dough ball into a circle 1/4 thick, letting the other balls covered. Once flatten, you want to cook Pita as soon as possible.

Now, place the Pita on the hot skillet...

Now, place the Pita on the hot skillet and cook about 1 minute per side. If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing.

Repeat the process with the other pieces of...

Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.

If not served immediately, close the Pitas in...

If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days.

Alternatively, freeze up to 3 months. Once you...

Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.

Skordalia is a thick, creamy, garlicky puree that’s definitely not for the faint hearted! The most important thing is to use good, fresh garlic so you get a true flavour. It’s great with all sorts of grilled seafood, dolloped onto steamed veggies, or served as a quick dip. Leftovers will keep in an airtight container in the fridge for up to 4 days.

Almond skordalia

(60 grams) almond meal

garlic cloves, chopped

lemon juice,

Oregano leaves, to garnish

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This barbecued salmon goes wonderfully with a dollop of classic Greek skordalia. Serve it with a light and zesty pilaf, and you have a fantastic main course that’s perfect for a spring lunch.

Barbecued salmon with oregano and caper dressing

x 200 grams skinless salmon fillets, pin-boned

Olive oil, to brush

Almond skordalia, lemon & dill

(80 milliliters) extra virgin olive oil

tbs small salted capers, rinsed, drained

oregano leaves

Saganaki is usually made with kefalotiri – a hard, mildly salty cheese made from goat's or sheep milk – or kasseri, which has a milder flavour. Both cheeses can be fried, but can be hard to find. Haloumi, although not traditional, works quite well too. The refreshing celery and apple salad makes a terrific foil for the gooey, molten cheese.

Saganaki: pan-fried cheese with celery, apple, lemon and pine nut salad

parsley leaves

celery

red apple

tbs toasted pine nuts

tsp thinly sliced preserved lemon rind

(50 grams) cornflour

kefalotiri, kasseri

tbs pure (thin) cream

caster sugar

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This Greek spinach pie, called &quot;Spanakopita&quot;, is easy to make, and very delicious. Instead of feta, I used tofu which fits so perfectly in here. Tastes warm or cold, at any time of the day.

Spanakopita - Greek Spinach Pie (vegan)

olive oil (plus a bit more to brush it on top before baking)

onion, chopped

500 g (17.7 oz

black pepper

of nutmeg, ground

tbsp vegan sour cream (substitute with vegan yogurt, can also be skipped)

200-300 g (7 - 10 oz) tofu

yeast

(1-3 tbsp flour)

sesame seeds

black cumin seeds

Heat olive oil in a pan, add onion...

Heat olive oil in a pan, add onion and fry until translucent.

Add garlic, and fry for one more minute.

Now add the spinach and let it simmer...

Now add the spinach and let it simmer for a few minutes until it shrivels.

Add all herbs and all spices, let it...

Add all herbs and all spices, let it cook for two more minutes.

Remove from heat, add sour cream and tofu:...

Remove from heat, add sour cream and tofu: break it into small pieces with your hands just above the pan.

Also, add the nutritional yeast.

If there is too much liquid, move the...

If there is too much liquid, move the spinach to the side and stir in some flour into the liquid to bind everything.

Let the filling cool down.

In the meantime preheat the oven to 200...

In the meantime preheat the oven to 200 C.

Snail form: place a moist kitchen towel on...

Snail form: place a moist kitchen towel on your kitchen surface. Put a yufka sheet on it and spread 4 tablespoons of the filling on the lower length side. With the help of the kitchen towel roll long but thin (thinner than I did) rolls and place them into a greased springform pan, one after the other, in the form of a snail house. 

Quick version: Place two dough sheets (put some...

Quick version: Place two dough sheets (put some oil between them) on a greased square baking dish, spread the filling evenly, and add two more sheets with oil in between on top (in this case you will need less dough). In this case, I usually cut the pie into pieces before I bake it, to avoid too many crumbs as if I would cut it after baking.

Lightly brush the top with some olive oil...

Lightly brush the top with some olive oil and add sesame and black cumin seeds.

Bake for 20 minutes until slightly brown.

This straightforward and traditional frigania recipe guides you through soaking crisp Greek rusks in a cinnamon-infused syrup, followed by topping them with a silky, homemade vanilla cream and a light blanket of freshly whipped cream. It's all garnished with a dash of cinnamon and ground and roasted almonds.

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Top 10 greece recipes from across the web

The most viewed greece recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Melitzanosalata - Traditional Greek...

Lamb sausages rissoles with Greek r...

Spanakorizo (Greek spinach rice) re...

Griddled chicken with quinoa Greek ...

GREEK PITA BREAD RECIPE - easy and ...

Almond skordalia

Barbecued salmon with oregano and c...

Saganaki: pan-fried cheese with cel...

Spanakopita - Greek Spinach Pie (ve...

Frigania

The most viewed greece recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine