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Melitzanosalata from Mount Athos
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Chef :
Cookpad GreeceMelitzanosalata from Mount Athos
A melitzanosalata (eggplant spread) that is simple, special and tasty beyond measure compared to all the others, from a recipe that a monk of Mount Athos gave to me a few years ago.
Ingredient
3-4 tbsp
virgin olive oil
2 cloves
garlic ground or grated
3 tsp
sea salt
7-8 sprigs
parsley, finely chopped
Cooking instructions
* Step 1
Wash the eggplants, wipe them dry and cut off the stem.
* Step 2
Place them as they are in a baking tray and after you poke the top with a knife bake at 200°C using the top and bottom radiant elements or at 180°C using the fan for 50-60 minutes until their flesh gets tender.
* Step 3
When you remove them from the oven set them aside to cool for about 1 hour covered with a bag and then peel off the skin, which comes off easily.
* Step 4
Using your hand, break them apart vertically in coarse string-like pieces and place them in a container or tupperware.
* Step 5
Add the rest of the ingredients and mix well by hand to distribute evenly.
* Step 6
Place the container in the fridge for 2-3 hours to chill.
* Step 7
It is ready to serve and it is a unique summer meze and not only.
Note: if there is a photo you can click to enlarge it
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