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March 2019

Healthy Snacks Recipes

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Cinnamon Rolls Pat Knox

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Melitzanosalata Recipe

Melitzanosalata recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Melitzanosalata recipe  PDF


2 Eggplants (1 1 1/2 lbs ea)
4 Garlic cloves
2 Tomatoes peeled and chopped
Salt and amp freshly ground pepper 2 T Fresh parsley chopped
1 t Dried oregano crumbled
1/3 c Olive oil, more if necessary
6 T Red wine vinegar, or more
Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. Peel off and discard the skin, then chop the eggplant flesh while still hot. Rub a wood or earthenware bowl with one of the garlic cloves, cut. Add the eggplant and beat with a wooden spoon or if available use a wood mortar to pound the eggplants. Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs. Continuing to beat, gradually add the olive oil alternately with the red wine vinegar. Taste, adding oil and vinegar if necessary melitzanosalata should be thick and smooth. Serve cold with fish, meat, or fresh crisp bread. From The Food of Greece by Vilma Liacouras Chantiles . Avenel Books, NY. Note: You will have e cellent results by whipping melitzanosalata in a blender or food processor as well.

Melitzanosalata recipe and other healthy snacks recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
165 people have voted
Last Reviewed on 2019-03-24



Sunday, Mar 24 2019 Download & Print Melitzanosalata recipe  PDF   Healthy Snacks recipes RSS   Thumsb up

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