Greek appetizer
Description
Making a delicious Greek appetizer "melidzana" is quite simple if you follow the step-by-step recipe instructions, and enjoyment of this tasty dish is guaranteed. I recommend taking this gastronomic journey to Greece with "melidzana" and a glass of good wine.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the eggplants and pat dry, cut them in half lengthwise, make slashes in the eggplant flesh without cutting all the way through. Slice 2 cloves of garlic into thin slices and insert them into the slashes.
- 3
Step 3
Make cross-shaped cuts on the tomatoes.
- 4
Step 4
Place the eggplant and tomato halves on parchment paper, drizzle with olive oil, and bake in the oven for 45 minutes at 180–200°C.
- 5
Step 5
While the vegetables are baking, prepare the filling, finely chop the onion and garlic.
- 6
Step 6
Sauté the onion and garlic in a small amount of vegetable oil until done.
- 7
Step 7
Slice the olives.
- 8
Step 8
Pour 50 ml of olive oil into a bowl, add 2 tablespoons of lemon juice, and season with pepper.
- 9
Step 9
Whisk the oil mixture until emulsified.
- 10
Step 10
Add the olives to the dressing.
- 11
Step 11
Add the sautéed onion and garlic.
- 12
Step 12
Let the roasted vegetables cool slightly.
- 13
Step 13
Peel the tomatoes and dice them into small cubes.
- 14
Step 14
Add the tomatoes to the dressing.
- 15
Step 15
Chop the herbs (parsley or cilantro) and add to the dressing.
- 16
Step 16
Using a teaspoon, scoop out the roasted eggplant flesh.
- 17
Step 17
Try to keep the eggplant “boats” intact if you plan to stuff them, because the eggplants can also be served simply in a salad bowl.
- 18
Step 18
Add the baked eggplant to the dressing, grate one garlic clove, mix everything together, finely chop the feta cheese, and add it to the dressing.
- 19
Step 19
Stuff the eggplant halves with vegetables and feta cheese; the appetizer turns out simply delightfully delicious and is good both warm and cold.