MAG (Mature Age Gay) Sydney


Being gay men, we are interested in practical matters around the home such as cooking tips, maintenance of fire detectors in the home or unit, and gardening.

Chocolate Crackles
Easy cooking with rice
Harry's Vegetable Bake
In the kitchen with Mitchell
Chinese Tomato and Egg Soup
In the kitchen with Mitchell
Hummus Bitahina
In the kitchen with Mitchell
Indian Tiger Fritters
In the kitchen with Mitchell
Melizano Salata
John's Tart
Len's Rhubarb Slice Cake
Marcantonio's Cherry Ripe with White Chocolate Crumble
Vodka & Red Bull Christmas Cake

In the kitchen with Mitchell

Melizano Salata (Greek Eggplant Dip)

Hi I'm Mitchell.

Welcome to my Kitchen.

As summer seems to be the time of outdoor entertaining, I thought you blokes would like to try my favourite dip recipes.

The first is egg plant dip recipe and is one I have made for over 10 years.

Greek Eggplant Dip [Melizano Salata]

  • 1 large, or 2 medium oval purple eggplants [up to 500 gms]
  • 1 clove of garlic.
  • Sea salt to taste.
  • 3/4 cup of soft white breadcrumbs [I use Turkish Bread].
  • 3 tablespoon of lemon juice.
  • 1/2 cup extra virgin olive oil.
  • 1 small red or brown onion grated.
  • 2 tablespoons of flat leave parsley.
  • Freshly ground black pepper to taste.

  • Place whole eggplant(s) on a baking tray and cook in a moderate oven [180c] for 30 - 50 minutes, depending on the size, until soft to touch. While hot remove the skin - please wear rubber gloves when doing this.

    Then chop flesh roughly and drain off the excess moisture.

    Place all remaining ingredients and eggplant, excepting the olive oil into a food processor [Braun] and process.

    Then gradually add small quantities of the olive oil to the mixture and blend.

    Place in bowl and chill well.

    The dip mixture will thicken as it chills.


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