DSC_0493.jpg Melitzanosalata-with-yoghurt.jpg Melitzanosalata-with-yoghurt

Melitzanosalata with yoghurt

Meh-lee-ja-no-sa-lata

My love for aubergines has been great since I was young. Every spring my father and I would plant a vegetable garden (I still do). My brother did not like the gardening very much – he has always loved fishing much more than anything else!

Aubergines

In our garden at the ktima (farm) my father and I would plant courgettes (zucchini), tomatoes, onions, vlita (horta) and many other things, including of course, aubergines. My favourites. He did not like them very much so I had to convince him every summer that planting them was worthwhile – our guests at the taverna loved them!

This year I had 6 different types of aubergine! I adore them: so easy, versatile and tasty. Cook them in any way and you will love them. The nice thing about them is that they go on producing their sweet and tasty fruit up until December. Whether it is the height of summer or deepening winter, you get the same juicy and tasty fruit as they grow like wild in the garden.

My favorite vegetable

This recipe is so easy and delicious you have to try it. Many of you have had it at the Odyssey in the past. This is also my mother’s favourite. We were making it together in the summer for the restaurant and in the winter for my name day celebration.

Another time I will give you the recipe with the red roasted paprika (florinis) and don’t be surprised by all the different aubergine recipes that will appear on this blog. After all they are one of my favorite vegetables!

DSC_0493.jpg Melitzanosalata-with-yoghurt.jpg Melitzanosalata-with-yoghurt

Photographer: Annette Spaan

 

Ingredients:

– 1 aubergine (Eggplant)
– 1 clove of garlic, finely chopped
– 1 onion, finely chopped
– ¼ teaspoon salt
– 3 tablespoons of olive oil
– 1 teaspoons of lemon juice
– 1 cup of yoghurt
– ½ cup parsley, chopped
– 1 teaspoon mustard

 

Preparation:

Preheat the oven to 180 C / 350 F. Pierce the skin of the aubergine several times with a fork or the tip of a sharp knife. Place the aubergine on a non-stick sheet and bake for approximately 1 hour or until very soft (I try and make sure there are other things in the oven baking at the same time). Allow the aubergine to cool well.

Pierce through the top with a long skewer or fork and hold over an open flame on the stove. Hold there until the entire skin is burnt black. Scoop out the inner flesh with a spoon. Chop the aubergine flesh or mash with a fork and place in a medium mixing bowl. Add the remaining ingredients and mix well. Cover and chill for 2 to 3 hours before serving.

This recipe makes approximately 2 cups.

Note: I have classed this starter as a salad, but it can also be served as a dip.

 

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