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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.