Recipe for Greek Style Eggplant with Olives
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Eggplants are bountiful in Greece during the height of the growing season, especially in the Greek islands. Versions of this dish are prepared throughout the country, and it is usually served as an appetizer or part of meze spread.
Greek Style Eggplant with Olives (Melitzanes Aromatikes) Recipe Ingredients:
- 1 1/2 pounds eggplants – Eggplant should be about 2 inches in diameter
- Salt, to taste
- Greek olive oil, enough to brush the eggplant slices
- 1/2 recipe Ladoxido (Oil and Vinegar Dressing)
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons fresh, chopped parsley
- 1 1/2 teaspoons dried Greek oregano
- Pepper, to taste
How to Make Greek Style Eggplant with Olives:
Wash the eggplant and then trim the ends of the eggplant. Cut them into slices that are about 1/4 inch thick. Place the slices on a plate and sprinkle the tops with salt. Let them stand on the counter for 1 hour so they can release some of their moisture. Drain the excess moisture.
Prepare the grill by preheating it to 350 degrees Fahrenheit or lighting the charcoals and getting them reading. You will need to grill the eggplant slices on a grill pan. Brush the pan with olive oil and set aside.
Brush each of the eggplant slices on both sides with olive oil and arrange them in a single layer on the grill pan. You may need to cook them in batches. Grill each slice on one side for 3-4 minutes before flipping. Cook on the other side for another 3-4 minutes. If you like your eggplant crunchier, cook them less. If you like them softer, cook them a little longer. It doesn’t need to be precise.
Arrange the eggplant slices on a serving platter along with the olives. Prepare the Ladoxido according to the recipe instructions. Drizzle the olives and eggplant slices with the dressing. Top with the fresh parsley and sprinkle with the oregano.
This post was written by Greek Boston