Wednesday, 1 May 2013

Thrakiotiki Melitzanosalata







This has become one of my favourite quick mezze when out of the blue visitors come over.  I am a big believer in eating while drinking.....My partner's mates all think I am a freak because when they come over for a VB with Leeroy out comes the food!!!!!!!  Not that they complain or anything.

I first had this dish when holidaying in Alexandroupoli, Greece.  Kyria Eleni made it for one of our daily beach lunches at "Santa Rosa" Hotel.  (If ever in Alexandroupoli you must stay there.  It is right on the beach and very family friendly!!  I will dedicate a post to it in the near future)

Ingredients

1 eggplant
1 clove garlic finely chopped
red wine vinegar
virgin olive oil
fetta cheese
chopped continental parsley
salt

Cook whole eggplant either directly on coals, which I prefer, or the gas cook top.  Continue to turn over until eggplant is very soft to the touch.  Cool slightly and carefully peel blackened skin leaving the stalk intact.  Place on a platter and chop the eggplant in chunks.  Sprinkle with salt, drizzle with vinegar and some olive oil and chopped garlic.  Add crumbled cheese and parsley.  Drizzle with more olive oil.

That's it!!!  Easy.... Serve with crusty bread or pita bread.

4 comments:

  1. Looks amazing Kalliroy!

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  2. Thanks Sonia...Will make it for you this summer. See you in Rye

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  3. Carol - I'm reading! Congrats on starting your Blog. It looks wonderful. I look forward to sharing the journey. All the best. Nellie
    PS - I have enjoyed that 'knock out' Thrakiotiki Melitzanosalata. Nice to drool over it again here.

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  4. Espi ArgyriouDecember 02, 2011

    Oh Carol you make me soooo hungry.... I miss our food discussions at work they were the highlight of my day xxxx

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