Greek Parsley Salad Dipspread Maintanosalata Recipes

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MELITZANOSALATA RECIPE



Melitzanosalata Recipe image

Simple and delicious Greek eggplant dip with smoky eggplant, garlic, parsley, lemon juice and extra virgin olive oil. The perfect appetizer with a bit of warm pita bread or serve it next to grilled meats or even fish.

Provided by Suzy Karadsheh

Categories     Appetizer     Dip

Number Of Ingredients 10

2 large eggplants
1 to 2 large garlic cloves (minced)
¼ red onion finely chopped (about 1/3 cup, more for garnish)
1 cup chopped fresh parsley (packed, more for garnish)
Kosher salt and black pepper
1/2 tsp each ground cumin and crushed red pepper flakes, more to your liking ( (optional) )
1 lemon (zested and juiced)
¼ cup extra virgin olive oil (more for later )
A few pitted kalamata olives (sliced, for garnish (optional))
Feta cheese (a sprinkle for garnish (optional))

Steps:

  • Keep the eggplant whole and pierce with a fork in a few places.
  • Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
  • Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
  • Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
  • At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
  • Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving

GREEK PARSLEY SALAD/ DIP/SPREAD "MAINTANOSALATA"



Greek Parsley Salad/ Dip/Spread

This is another specialty from the Cyclades island of Syros. A meze reminiscent of the Italian Pesto, without the nuts and cheese, and made with parsley instead of basil. it also can be a delicious sauce for a quick pasta dish.Yumm-ilicious! Any way you prefer, hope you enjoy it!!!

Provided by Maria *

Categories     Other Appetizers

Time 10m

Number Of Ingredients 8

2 c parsley, chopped
1 large onion, finely chopped
2 clove garlic, finely chopped
2 tsp capers, drained
2 stale bread, soaked & squeezed
1/2-1 c extra virgin olive oil
juice of one lemon
salt & pepper to taste

Steps:

  • 1. In your food processor add your parsley, onion, garlic, capers, and process into a smooth paste. Add the bread and blend to combine.
  • 2. Now slowly add a stream of olive oil and lemon juice, beating after each addition. The amount of olive oil used depends on the consistency you prefer and how absorbant your bread is.
  • 3. Add more lemon juice according to taste, process, and adjust seasoning with salt & pepper. Serve at room temperature on toasted bread,,or with pita bread or chips as a dip. KALI OREXI: ENJOY!
  • 4. NOTE: Remember to use the smallest caper berries you can find. Also if your parsley is fresh from your garden you can use the tender stems in this recipe also.

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