Greek Parsley Salad Dipspread Maintanosalata Recipes

MELITZANOSALATA RECIPE

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.

GREEK PARSLEY SALAD/ DIP/SPREAD "MAINTANOSALATA"

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.