Real African Dishes: [MC-AllEthnic-Recipes] Greek Style Eggplant Puree - Melitzanes Salata

Tuesday, August 21, 2012

[MC-AllEthnic-Recipes] Greek Style Eggplant Puree - Melitzanes Salata - 13g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Greek Style Eggplant Puree - Melitzanes Salata

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds eggplant
salt
1 large onion -- cut up
2 medium ripe tomatoes -- peeled, seeded, 1 cut up and 1 cut into eighths
4 large garlic cloves -- chopped
2 slices fresh Italian bread -- or French bread, 1 1/2-inch thick, ground to coarse crumbs in a food processor
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh wild marjoram -- (rigani), marjoram, or oregano leaves
2 tablespoons finely chopped fresh flat-leaf parsley
leaves
freshly ground black pepper -- to taste
1/2 cup extra-virgin olive oil -- plus 2 tablespoons
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 green bell pepper -- seeded and cut into rings
2 teaspoons sesame seeds

Preheat the oven to 425F.
Place the eggplant on a baking sheet and bake until blistering black on
its skin, 40 to 45 minutes. Remove from the oven and let cool. Once the
eggplant is cool enough to handle, remove all its flesh from the skin,
transfer to a colander, salt, and let drain for 30 minutes.

Place the drained eggplant in a food processor; add the onion, cut-up
tomato, garlic, bread crumbs, mint, marjoram, and parsley and process
until smooth, doing this in 2 batches if necessary. Season with salt and
pepper

With the machine running, slowly pour in the olive oil, vinegar, and lemon
juice through the feed tube, processing until thickened.

Refrigerate for 2 hours before serving, but serve at room temperature
garnished with the tomato wedges, bell pepper rings, and sesame seeds.

Makes 10 servings

AuthorNote: This Greek version of the Middle Eastern baba ghanouj is also
served as a meze and called melitzanes salata (or melitzata salata), or
eggplant salad. It is served at room temperature, with pieces of warm pita
bread. This preparation can be very personalized, as some cooks blend in
other ingredients, such as paprika or mustard or dried wild marjoram. In
Epirius, in northwestern Greece where many almond trees grow, cooks like
to add ground almonds and sliced hard-boiled eggs to the salad. This meze
is also known in the former Yugoslavia as ajvar.

Cuisine:
"Greek"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 153 Calories; 11g Fat (63.5%
calories from fat); 2g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0