Melitzanosalata is a starter prepared with eggplants according to Greek cooking tradition. Here two versions of the recipe: the first one classic and the second one based on a dish eaten during a holiday in Greece in a typical Greek restaurant, a “Taverna” as Greek people call their restaurants, in the south of Peloponnese.
Ingredients Version 1
1 Kg Eggplants
1 cup of extra virgin olive oil
1 lemon
2 cloves of garlic
Salt
Ingredients Version 2
1 Kg Eggplants, better with an elongated and thin shape
1 cup of extra virgin olive oil
1 lemon
2 cloves of garlic
1 celery stick
salt
Version 1
With a fork pierce the skin of the eggplants. Cook the eggplants in the oven at 180° for 45 minutes. Peel off the skin of the cooked eggplants and blend with a blender their pulp with the garlic. Add the lemon juice, the salt and pour the oil, mix well and the final result should be a cream. You can add some black olives on the surface .
Version 2
With a fork pierce the skin of the eggplants. Cook the eggplants in the oven at 180° for 45 minutes. Cut the eggplants into rounds, slice the celery stick and chop the garlic, mix well all the ingredients. Add the lemon juice, the salt and the olive oil.
