Articles: Recipe

In the kitchen with Mitchell

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.

ENJOY!!!!!!