greek eggplant dish

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata (Greek Eggplant Dip)

eggplants

garlic,

extra virgin olive oil,

lemon juice

salt

pepper

parsley leaves and olives

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.

Allow the eggplant to rest until cool enough...

Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.

Transfer the eggplant to a large bowl and...

Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

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Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata, or Greek Eggplant Dip

This aubergine based traditional Greek dish will certainly amaze you! 'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek recipe which receives its name from the resemblance of its shape with little shoes.

Greek stuffed Eggplant recipe (Melitzanes Papoutsakia)

minced beef (18 oz.)

red onion, finely chopped

red wine

tomatoes

cinnamon

oregano

grated kefalotyri or any hard yellow cheese (3.5 oz.)

olive oil

salt and pepper

parsley

flour (3.5 ounces)

butter (3.5 ounces)

milk

nutmeg

potatoes, boiled

milk (1.7 oz.)

butter

To prepare these extra juicy shoe-shaped &#8216;melitzanes papoutsakia&#8217; recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.

Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.

In the meantime, prepare the meat sauce for the &#8216;papoutsakia&#8217;. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.

Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.

If you choose to top these Greek stuffed eggplant dish with mashed potatoes, boil the potatoes in hot water for 10 -15 minutes, until soft. Add them in a food processor, along with the milk, butter, the egg yolks, freshly ground pepper and mix until smooth.

Layer the eggplants at the bottom of a baking pan, with the skin down. Remove some of the flesh, to make room for the filling. Sprinkle the eggplants with some grated cheese and spoon the meat sauce on top of each piece. Top with the béchamel sauce or mashed potatoes and sprinkle with grated cheese. Bake the &#8216;melitzanes papoutsakia&#8217; at 180C for 20 minutes, until nicely coloured.

Serve this delicious Greek stuffed eggplant dish as a starter or main dish with a nice Greek salad and some crusty bread. Enjoy!

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Top 2 greek eggplant dish recipes from across the web

The most viewed greek eggplant dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Melitzanosalata (Greek Eggplant Dip...

Greek stuffed Eggplant recipe (Meli...

The most viewed greek eggplant dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine