Recipes, Uncategorized

Melitzanosalata

Today’s recipe is all about aubergines! The Mediterranean diet is well known for being very varied, rich and delicious. The range of vegetables and fruits that you can find is wide and often easy to find something on the season. Some of them you can actually find locally in the United Kingdom. Others are normally imported as they don’t grow efficiently enough to respond to the demand.

As we are in spring time, closer and closer to summer, I had to choose the vegetables I want to grow. The list of different veggies I would love to grow is vast, but I have to select the ones that will actually grow here. I remembered one of my favourite vegetables, Aubergine.  It would be amazing to be able to have my own aubergines instead of buying imported ones in the supermarket, leaving behind a big carbon footprint in order to arrive at my plate.

Some say it won’t grow well, others say that it will grow just fine as long as you plant it in a sunny corner of your garden. And the truth is that you will never know if you don’t try.

 It is called Melitzanosalata and tried it for the first time when I visited Crete (Greece) about two years ago, and I fell in love with it. This is one of the most common starters in Greece and it is delicious – especially if you are an aubergine lover like I am!

I absolutely love dips and tapas and the Melitzanosalata is a mix of both concepts. It is absolutely delicious! You can have it on its own, with bread, toasts and crackers, with carrot sticks or however you fancy it. It is nourishing and satisfying, it is full of flavours. It is also super easy to do, although not the faster. However, you can do a bigger quantity and keep it in the fridge for a few days! It is a fresh dish, great for warm weather and lovely summertime.

Here’s the recipe:

Gather all your 7 ingredients.

With a fork pierce the aubergine in several places.

Put it in a baking tray and let it cook in the oven for about 45 or 50 minutes in 180° C. You can turn it over every now and then to make sure it gets evenly cooked.

As you can see in the photo, it should be very juicy and soft inside when cooked. Once it is cooked open the aubergine in half and scoop out the inside, leaving the skin which you won’t use.

Let it cool down for about 10 minutes, and then add a generous portion of olive oil, and chopped garlic and onion. Smash everything with a fork, mixing it very well and converting it into a kind of a paste. It should become a sort of cream with some texture

Squeeze ½ lemon juice into the mixture.

Leave it in a fridge for a while to let it get into a nice fresh temperature. Decorate it with parsley and olives, and bon apetite!

Melitzanosalata

Gluten-free, lactose-free, soy-free, plant-based (vegan)

2 servings

Level of difficulty: very easy

Preparation time: 1h – 1h15 (although you can take a shortcut from the cooking process which will reduce it to a total of 40 min – 50 min)

Ingredients:

  • 1 aubergine
  • ¼ of a small or medium red onion
  • 1 garlic clove
  • Olive oil
  • Salt
  • Parsley
  • Squeezed juice of ½ lemon

Directions:

  1. Gather all your ingredients
  2. With a fork pierce in several places all around the aubergine. Put it in a baking tray and let it cook in the oven for about 45 or 50 minutes in 180° C. You can turn it over every now and then to make sure it gets evenly cooked.
  3. When around 40 minutes have passed, open a bit of the skin to check if it is soft and cooked inside. It should be very juicy and soft inside when cooked. If you don’t have much time, you can cut it into slices, and cook it in the oven for about 20 minutes until it has the same consistency.
  4. Once it is cooked open the aubergine in half and scoop out the inside, leaving the skin which you won’t use. Add salt and let it cool down for 10 minutes.
  5. Chop the garlic and onion into very small pieces and add it to the aubergine along with a generous portion of olive oil. Squeeze ½ lemon juice into the mixture.
  6. Smash everything with a fork, mixing it very well and converting it into a kind of a paste. It should become a sort of cream with some texture.
  7. Leave it in a fridge for a while to let it get into a nice fresh temperature. Decorate it with parsley and olives.

Serve it with crackers, bread, salad or whatever you fancy. Enjoy it in a nice and warm evening!

You Might Also Like

2 Comments

  • Reply Ester García García 5. June, 2020 at 06:40

    I william cook this night!!! Real good!!!

  • Reply Stefan Meier 5. June, 2020 at 17:36

    Looks pretty delicoius! 🥰

  • Leave a Reply