Melitzanosalata from Mount Athos
Melitzanosalata from Mount Athos

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, melitzanosalata from mount athos. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Melitzanosalata from Mount Athos is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Melitzanosalata from Mount Athos is something which I’ve loved my whole life.

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To get started with this recipe, we must prepare a few ingredients. You can cook melitzanosalata from mount athos using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Melitzanosalata from Mount Athos:
  1. Take 5-6 eggplants, about 2 kg
  2. Prepare 3-4 tbsp virgin olive oil
  3. Take 2 cloves garlic ground or grated
  4. Prepare 2 tbsp wine vinegar or balsamic vinegar
  5. Make ready 3 tsp sea salt
  6. Make ready 7-8 sprigs parsley, finely chopped

Roasted Greek Eggplant Dip - Melitzanosalata, is a simple yet tasty dish of roasted eggplant, red pepper, onion, garlic, oil, and lemon juice. It's perfect spread on crusty bread, toasted pita, crudités, or as part of a larger Greek meze platter! 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. Melitzanosalata. medium size aubergines, medium bell pepper, garlic, Olive oil, medium size lemon, Salt and pepper as .

Instructions to make Melitzanosalata from Mount Athos:
  1. Wash the eggplants, wipe them dry and cut off the stem.
  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.
  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.
  4. Using your hand, break them apart vertically in coarse string-like pieces and place them in a container or tupperware.
  5. Add the rest of the ingredients and mix well by hand to distribute evenly.
  6. Place the container in the fridge for 2-3 hours to chill.
  7. It is ready to serve and it is a unique summer meze and not only.

This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with a smoky flavour and can stay refrigerated up to three days. Serve it as a salad or on top of wholemeal bread. 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. Recipe by rihardos Melitzanosalata from Mount Athos.

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