Melitzanosalata from Mount Athos
Melitzanosalata from Mount Athos

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, melitzanosalata from mount athos. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Melitzanosalata from Mount Athos is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Melitzanosalata from Mount Athos is something which I’ve loved my whole life.

Capture the essence of Greek cooking with this traditional Greek melitzanosalata (eggplant dip) recipe. When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to bake until soft and cooked throughout. This is a version called 'agioritiki' named from mount Athos (Agion Oros).

To begin with this particular recipe, we must prepare a few components. You can have melitzanosalata from mount athos using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Melitzanosalata from Mount Athos:
  1. Make ready 5-6 eggplants, about 2 kg
  2. Get 3-4 tbsp virgin olive oil
  3. Make ready 2 cloves garlic ground or grated
  4. Take 2 tbsp wine vinegar or balsamic vinegar
  5. Take 3 tsp sea salt
  6. Make ready 7-8 sprigs parsley, finely chopped

Fa parte dei meze, antipasti diffusi in tutta l'area orientale del Mediterraneo, spesso serviti su piattini. Il metodo di preparazione è simile a quello del baba ganush turco. Fa parte dei meze, antipasti diffusi in tutta For faster navigation, this Iframe is preloading the Wikiwand page for Melitzanosalata. Sul Monte Athos si usa aggiungere i peperoni.

Instructions to make Melitzanosalata from Mount Athos:
  1. Wash the eggplants, wipe them dry and cut off the stem.
  2. Place them as they are in a baking tray and after you poke the top with a knife bake at 200°C using the top and bottom radiant elements or at 180°C using the fan for 50-60 minutes until their flesh gets tender.
  3. When you remove them from the oven set them aside to cool for about 1 hour covered with a bag and then peel off the skin, which comes off easily.
  4. Using your hand, break them apart vertically in coarse string-like pieces and place them in a container or tupperware.
  5. Add the rest of the ingredients and mix well by hand to distribute evenly.
  6. Place the container in the fridge for 2-3 hours to chill.
  7. It is ready to serve and it is a unique summer meze and not only.

The "Garden of Virgin Mary" is the paradise of the eastern peninsula of. Not at all meat throughout the year, many vegetables and fruits. It's a simple, healthy food without fat. According to legends told by the monks of the Athonite monasteries, the Christian history of Mt. Athos begins with the Virgin Mary.

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