2 medium size eggplants (about 5 cups), chopped to 1 inch cubes
4 cloves garlic, peeled
2T grated Mizithra cheese plus extra for garnish
1/3 c olive oil
2T red wine vinegar
2 tsp. Mt. Olympus Greek Seasoning
1 c tomatoes, seeded and chopped
1T Fig flavored white balsamic vinegar
2 tsp. salt
1 tsp. pepper
1 tsp. aleppo chile flakes
1/4 c flat leaf parsley, chopped
In large saute pan, combine 2T olive oil, garlic cloves and cubed eggplant. Saute over medium-high heat and season with 1 tsp.
salt and 1/2 tsp. pepper. Cook for 10 minutes, until lightly browned
and fully softened. Drain in colander and allow to cool for 10
While eggplant/garlic cools, in small mixing bowl combine tomatoes,
fig vinegar and parsley. Toss well and season with a sprinkling of
sea salt and pepper.
Once eggplant/garlic has cooled/drained for 10 minutes, combine into
food processor or blender with 1/4 c olive oil, 2T Mizithra cheese,
vinegar, Mt. Olympus Greek seasoning, aleppo chile flakes, 1 tsp.
salt and 1/2 tsp. pepper. Puree until smooth, adding water or olive
oil if needed to blend smoothly.
To serve, top Melitzanosalata with tomato mixture. Sprinkle with
additional Mizithra cheese if desired.
Great with pita chips or cut raw vegetables for dipping
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