Eggplant salad dip

GreekFoodTv☼ Roasted Eggplant "Caviar" Dip, Spread, and Salad (Melitzanosalata) HD

Комментарии:

lovelysprinkles пишет: Can I use any type of eggplant or only greek eggplant?

kristinarusgrl пишет: Greek food so yum!

erhan bulut пишет: are you crazy ???? this is turkish food.greece learned everything from turkey and serving as their foods.but you had learned deficiently.you must try it yoghurt with garlic.

kikine05 пишет: The olive oil must be greek? ^^ I'm kidding

Petros Petrance пишет: its melitzanosalata not melitzanlata :D

Richard Martin пишет: My family has been making this for years. We are from Romania, but we do ours a little bit differently. We use the olive oil, but before it gets put in to the bowl with the oil we take a knife and chop the eggplant up real well, or you can use a mixer. We add 1 or 2 chopped and fried onions, than the salt. We usually eat this with tomatoes and with some French bread.

Great video! I like seeing other ways of cooking one of my favorite dishes!

paulineSherris пишет: axxx re ellada!!! :) esy k oi suntages sou

yeoreum1 пишет: its more delicious if you mix it w/ egg and fry it. its a pilipino version. we call that tortang talong(eggplant w/ egg ).

Chris Alexander пишет: Gia sta xeria sou Diane... very nicely done... next time hope we get to see you too in the video... love that salad too... remember not everything goes on a ritz but it most certainly goes on a pita bread!!!!

Zuzandra's Adventures пишет: I love Greek food! Maybe I will make one of your recipes on my cooking channel next time! :-) xxx Zuzandra

Songoku Toriyama пишет: @chizwhiz01 EI

GWBushpig пишет: It tastes much better when you add onion garlic and lemon juice

lovelysprinkles пишет: Can I use any type of eggplant or only greek eggplant?

kristinarusgrl пишет: Greek food so yum!

erhan bulut пишет: are you crazy ???? this is turkish food.greece learned everything from turkey and serving as their foods.but you had learned deficiently.you must try it yoghurt with garlic.

kikine05 пишет: The olive oil must be greek? ^^ I'm kidding

Petros Petrance пишет: its melitzanosalata not melitzanlata :D

Richard Martin пишет: My family has been making this for years. We are from Romania, but we do ours a little bit differently. We use the olive oil, but before it gets put in to the bowl with the oil we take a knife and chop the eggplant up real well, or you can use a mixer. We add 1 or 2 chopped and fried onions, than the salt. We usually eat this with tomatoes and with some French bread.

Great video! I like seeing other ways of cooking one of my favorite dishes!

paulineSherris пишет: axxx re ellada!!! :) esy k oi suntages sou

yeoreum1 пишет: its more delicious if you mix it w/ egg and fry it. its a pilipino version. we call that tortang talong(eggplant w/ egg ).

Chris Alexander пишет: Gia sta xeria sou Diane... very nicely done... next time hope we get to see you too in the video... love that salad too... remember not everything goes on a ritz but it most certainly goes on a pita bread!!!!

Zuzandra's Adventures пишет: I love Greek food! Maybe I will make one of your recipes on my cooking channel next time! :-) xxx Zuzandra

Songoku Toriyama пишет: @chizwhiz01 EI

GWBushpig пишет: It tastes much better when you add onion garlic and lemon juice
You'll Need:

* 2-3 medium sized round eggplants
* Some parsley leaves
* 1/2 garlic clove, chopped (optional)
* Drops of grated onion (optional)
* Vinegar
* Oil
* Salt
* Pepper

Procedures : Place the eggplants in a thin pan and bake them in the grill or in kitchen's fire. When they are baked on all sides and have started smelling like burned remove from heat and cool them. When they cool remove the outer skin and the burned surface. Remove most of the seeds and cut the eggplants in thin pieces. Place in a deep bowl, add parsley and optionaly the onion drops and the garlic clove. Gradually add one part of oil and one part of vinegar and stir the mixture continously. Stop adding oil and vinegar when you feel that the mixture is fine. Add salt and pepper for taste and preserve in the refridgerator. Serve cold as an appetizer