Eggplant Skordalia ....Eggplant garlic dip



Eggplant and Skorkalia is a very typical Greek Meze (hors d'oeuvre). You can have it at the beach ouzo, at home with a salad: a light snack for lunch.




To make this meze you need :
-  1 kg shiny black long eggplant sliced length wise or crosswise.
-  Extra virgin olive oil.
-  Pastry brush.


For the skordalia:
-  1 loaf of soft white bread keeping the white inside and cutting out the outside.
-  5 cloves of garlic.
-  ½ cup good extra virgin olive oil.
-  1/8 cup cider vinegar.
-  Salt to taste ( skorkalia must not be salty) or optional.
Method for the skordalia:
 -  Wet the bread under the tap and squeeze most of the water out. It must be soft and mushy.
-  Put it in the blending bowl.
-  Add the garlic.
-  Give the whole three to four pulses then blend till all the garlic has been incorporated.
-  Start adding the oil little at a time and blend looking at the consistency of the mixture. It must end up creamy and thick. Add all the oil, and blend.
-  Taste, you must not distinguish the taste of the oil.  Just the garlic and the consistency of the creamy mixture.
-  Add the vinegar and blend till you get this marvelous thick texture of skorkalia which is like taramosalata.
-  Refrigerate till it is time to serve.
Et voila!!
Now for the eggplant:
-  Heat your oven to 200 degrees C.
-  Lay your eggplant slices on a cookie sheet and brush little oil over them.
-  Bake for 30 minutes or until they are soft.
-  Take out from oven, let cool then refrigerate.

-  Serve with the skordalia and a salad with lots of tomatoes and cucumbers.

CAUTION for SKORDALIA:

  • Do not eat at night.
  • Make sure you are not driving after you eat it.   Plan for a long siesta.  Take lots of water with you to bed.
  • Make sure you are not going on a date that night.
  • Garlic is very good for lowering the blood pressure.
Drink Ouzo or just plain water with it.
Enjoy this special Meze.
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

Using Fresh Coriander Instead Of Parsley...

Image
Fresh Coriander Instead Of Parsley. F resh Coriander, Cilantro known in Hispanic circles, or Coriandolo in Italy, is used extensively in foods to give a special "note" to the overall taste.  Fresh coriander is very much used in India, Pakistan, and other Eastern and Far Eastern countries for their wonderful dishes. It is also used in Mexico, Central and Latin America. Fresh Coriander On The Left, Dry Coriander Corns In The Middle, Finely Ground, Right. Courtesy Of Google Dried Coriander is very much used in the Middle East for Falafel, Foul, Humus, mixed and fried with garlic for Molohia soup. In short it is one of the most used herbs/condiments in oriental cuisine.
Read more