Eggplant Spread
(Melitzanosalata)
Last week two of my girlfriends and I went to Salud! the cooking school located at Whole Food Markets. (Upcoming Classes) This session was with Chef Jason Wolf who helped us make Greek Mezes: Stuffed Mushrooms (Manitaria Yemista), Eggplant Spread, Small Meatballs (Keftedakia), Spinach & Cheese Pita (Spanakotiropita), and Honey Donuts (Loukoumades.)
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| North Carolina Eggplant delivered from Backyard Produce |
We really enjoyed making the dishes, enough that two of us have already remade at least one of the recipes. Here are a few pictures from our evening:
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| Whole Foods Salud! Chicken |
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| Natalie spreading the Spinach mixture |
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| Jordan listening to Chef Jason |
Before we begin – look at my appetizing Backyard Produce box I received today: (See the eggplant and the peppers? Yum!)
Ingredients
1 large eggplant, peeled and chopped into 1 inch pieces
2 cloves garlic, minced
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 roasted red pepper, diced
Salt
Directions
Preheat over to 350 degrees. Place eggplant on a baking sheet and toss with 2 tablespoons olive oil. Toss with salt and bake until soft, turning often (approximately 20 minutes.)
(Note: During our cooking classes, the chef grilled the eggplant and the lemons before combining. If this is an option for you, I highly recommend it!)
Remove the eggplant from the oven and place in a bowl. Add garlic, olive oil, and lemon juice. Puree in food processor (or use hand-blender.) Season to taste with salt and lemon juice. Top with diced red pepper.
(I would recommend putting some finely chopped fresh parsley in the food processor or stir in.)
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| Eggplant Dip, along with Greek Potato Salad with Tomatoes, Capers, and Olives |
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| North Carolina Pitas from Backyard Produce |
Roast 'n Relish 