Melitzanosalata from Mount Athos
Melitzanosalata from Mount Athos

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, melitzanosalata from mount athos. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Melitzanosalata from Mount Athos is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Melitzanosalata from Mount Athos is something that I have loved my whole life. They’re fine and they look fantastic.

Great recipe for Melitzanosalata from Mount Athos. A melitzanosalata (eggplant spread) that is simple, special and tasty beyond measure compared to all the others, from a recipe that a monk of Mount Athos gave to me a few years ago. Recipe by rihardos Mount Athos Melitzanosalata. Greek Roasted Eggplant Dip - Melitzanosalata.

To get started with this particular recipe, we must first prepare a few components. You can cook melitzanosalata from mount athos using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Melitzanosalata from Mount Athos:
  1. Take 5-6 eggplants, about 2 kg
  2. Prepare 3-4 tbsp virgin olive oil
  3. Take 2 cloves garlic ground or grated
  4. Take 2 tbsp wine vinegar or balsamic vinegar
  5. Make ready 3 tsp sea salt
  6. Take 7-8 sprigs parsley, finely chopped

It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices. It is a classic Greek meze made with eggplant, crushed garlic, onion, chopped parsley, and extra virgin olive oil, red wine vinegar, and fresh lemon juice. With the addition of roasted red pepper, you make the Mount Athos Melitzanosalata.

Instructions to make Melitzanosalata from Mount Athos:
  1. Wash the eggplants, wipe them dry and cut off the stem.
  2. Place them as they are in a baking tray and after you poke the top with a knife bake at 200°C using the top and bottom radiant elements or at 180°C using the fan for 50-60 minutes until their flesh gets tender.
  3. When you remove them from the oven set them aside to cool for about 1 hour covered with a bag and then peel off the skin, which comes off easily.
  4. Using your hand, break them apart vertically in coarse string-like pieces and place them in a container or tupperware.
  5. Add the rest of the ingredients and mix well by hand to distribute evenly.
  6. Place the container in the fridge for 2-3 hours to chill.
  7. It is ready to serve and it is a unique summer meze and not only.

It is a classic Greek meze made with eggplant, crushed garlic, onion, chopped parsley, and extra virgin olive oil, red wine vinegar, and fresh lemon juice. With the addition of roasted red pepper, you make the Mount Athos Melitzanosalata. It is quite similar to baba ghanoush but less creamy and lighter. Traditional products SKU: N / A. A delicious spread of baked pieces of peeled aubergines, roasted red sweet peppers and onions - marinated with extra virgin olive oil, vinegar and spices.

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