Greek Salads – Today’s Menu

eggplant I first posted this back in September 2013, but after 3 years I think it is good to re-post. These recipes are natural foods that are both good tasting and good for you and your family.

Greek Style Eggplant Salad {Dip}
* 4 to 6 or so small to medium size round aubergines {eggplants}
* garlic (3 cloves)Chopped or crushed
* 1/4 cup finely diced {sweet white sweet onion}
* 1/4 red onion sliced garnish
* olive oil 1/4 cup
* juice of 1-lemon (optional 1-lime juiced)
* salt {to taste}
* pepper {to taste} {fresh ground}
* 1/4 cup parsley finely chopped
* 3 tablespoons fresh oregano (optional) 1 tablespoon dried oregano
** Regional variations:
** 2 ounces feta cheese blended in to eggplant pulp
** parsley replaces fresh oregano or added with oregano
** Garnish with tomato wedges or course chopped tomato’s
** Garnish with thin slices of red onion
** Garnish with crumbled feta cheese
** Garnish with kalamata olives

Prick the aubergines/eggplants with a fork and bake them in 350 degree oven Optional, cut eggplants in half length wise, cook on a hot bbq grill. Wood smoke adds another level of flavor.
When they are well done and very soft, cool and peel.
Chop the aubergines/eggplants and put them in a blender, gradually add olive oil, onion, garlic, parsley and lemon juice into the blender and continue working with the mixture until the pulp becomes soft and well blended.
Garnish with whole or stuffed olives and red onion slices.
Serve cold or room temperature with fresh hard crust bread.
Hint Make it extra special, crumble a small amount of Greek Feta Cheese on top as a garnish.
* Have a bit of olive oil on the side to dip your bread in.

Greek Style Farmers Salad {horiatiki}
*3 tablespoons extra virgin olive oil
*1-1/2 tablespoons lemon juice
*1 clove garlic finely minced {optional}
1/2 teaspoon dried oregano
*Pinch of salt {optional}
*Pinch of freshly ground black pepper
*3 tomatoes cut into wedges
*1/4 red onion sliced
*1/2 to 1 cucumber — sliced into thick half-moons de-seed if cucumbers are large
*Optional 1/2 green and or red sweet pepper, julienne
*4 oz (120g) feta cheese cut into small cubes
*16 kalamata olives

Put olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw top lid and shake to combine.
Put the salad ingredients (except onion slices) in a large bowl.
Pour the dressing over the salad and toss gently to combine just before serving.
Garnish your Greek salad with sliced red onion and feta cheese.

Pita Bread Greek Style
1 packet yeast
1 1/4 cups warm water
3 cups flour
1 tablespoon sugar
2 tablespoons olive oil

*Makes About 4 to 6 servings
Pour the packet of yeast in the warm water and stir until dissolved, roughly two minutes. Allow the yeast to activate, setting it aside for three to five minutes. Then, mix the flour and sugar together in a separate bowl.

Alternate pouring the yeast mixture and oil into the flour mixture. Stir slowly until the dough forms.

Place dough onto a flat, floured surface. Separate the dough into four to six separate pieces, depending upon how many pieces of pita bread and the size of the bread you prefer.
Roll each piece of dough into a ball and allow it to sit out in the open at room temperature air to rise slightly for 15 to 20 minutes. While dough is rising, preheat the oven to 375 degrees.

Knead each piece of bread thoroughly and then roll out each piece into a flat, circular form.

Put each piece of rolled dough onto a baking stone or sheet. Bake the bread for five to seven minutes or until very lightly browned.

Allow bread to slightly cool prior to serving or using it as an ingredient for a tasty sandwich or gourmet pizza.

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9 responses to “Greek Salads – Today’s Menu

  1. I love melinzanasalata/babaganoush (the first recipe). You never know, this year I might get some aubergines to make it with.

    Liked by 1 person

  2. wonderful recipes –

    Liked by 1 person

  3. Would you say eggplant is an acquired taste? If you pick it too early or late, what can you expect as far as taste/texture? Is it still pretty edible or pretty horrible? Thanks!

    Liked by 1 person

    • Acquired taste? Maybe, but I was hooked after my first bite, it was in a local Taverna(small Greek cafe) in Drama Greece.

      Almost all new varities have had the bitterness bread out . However slicing, sprinkle a bit of salt and allow then to drain away excess water will cure bitter eggplants. Also slice in half length wise, grill skin side up sweetens eggplants.

      You can’t really pick them too small (although if they are too small they aren’t of much use) but you can let them go too old/large.
      If they get dull looking, blemished, start to split, feed then to the hogs or compost pile.
      The real sign of hanging on the vine too long is a color change toward yellow or gold – that is when they are ripe in terms of seed harvest, and beyond eating stage.

      Ripe eggplants at their peak are firm, with shiny and taut skin. Not Dull looking or squishy soft.

      To stop eggplant soaking in oil and becomming soggy, coat the cubed or sliced eggplant with egg and breadcrumbs to form a barrier between the oil and eggplant, or lightly coat them with oil or clearified butter and broil until browned and crispy.
      Grilling (oven or open fire) eggplant intensifies their flavor.

      Happy Gardening

      Liked by 1 person

  4. Thanks for the recipes!

    Liked by 1 person

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