{"id":2744,"date":"2010-07-27T09:12:57","date_gmt":"2010-07-27T16:12:57","guid":{"rendered":"https:\/\/shescookin.com\/?p=2744"},"modified":"2013-05-26T14:44:59","modified_gmt":"2013-05-26T21:44:59","slug":"greek-style-eggplant-spread","status":"publish","type":"post","link":"https:\/\/shescookin.com\/greek-style-eggplant-spread\/","title":{"rendered":"Greek-style Eggplant Spread"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Greek-Eggplant-Spread-3.jpg?ssl=1\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-12647\" title=\"Greek Eggplant Spread | ShesCookin.com\" alt=\"Greek Eggplant Spread, ShesCookin.com\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Greek-Eggplant-Spread-3.jpg?resize=600%2C452&#038;ssl=1\" width=\"600\" height=\"452\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Greek-Eggplant-Spread-3.jpg?w=600&amp;ssl=1 600w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Greek-Eggplant-Spread-3.jpg?resize=300%2C226&amp;ssl=1 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>New readers (thank you!) may not know what a big fan of eggplant I am. \u00a0In fact, one of my signature recipes is a lower-calorie version of eggplant parmesan, which I have aptly named <em><span style=\"color: #800000;\"><strong><a href=\"https:\/\/shescookin.com\/2010\/01\/23\/eggplant-parmesan-my-way\/ \">Eggplant Parmesan &#8220;My Way&#8221;<\/a><\/strong><\/span><\/em>. \u00a0The Western (Globe) eggplant is your common grocery\u00a0store variety &#8211; they are typically large with glossy dark skin and the kind most often used in eggplant parmesan. Because they&#8217;re so large they are also an excellent choice for frying or grilling. Another variety is the Japanese or Asian eggplant which is smaller with a more elongated shape; we planted a few of these in our garden this year.<\/p>\n<p>This weekend, I grilled several along with the green peppers for <a href=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Eggplant1.jpg?ssl=1\"><img loading=\"lazy\" class=\"alignright size-full wp-image-2749\" title=\"Eggplant\" alt=\"\" src=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Eggplant1.jpg?resize=331%2C437&#038;ssl=1\" width=\"331\" height=\"437\" srcset=\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Eggplant1.jpg?w=473&amp;ssl=1 473w, https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/07\/Eggplant1.jpg?resize=227%2C300&amp;ssl=1 227w\" sizes=\"(max-width: 331px) 100vw, 331px\" data-recalc-dims=\"1\" \/><\/a>the <a href=\"https:\/\/shescookin.com\/2010\/07\/26\/grilled-pepper%E2%80%A6d-basmati-rice\/\">&#8220;not your mama&#8217;s&#8221; stuffed peppers dish<\/a> I prepared. \u00a0Interesting factoid of the day: \u00a0the eggplant\u00a0is a member of the nightshade (Solanaceae) family and \u00a0is akin to the potato and tomato as well as the tomatillo and chayote. And, although it is generally treated as a vegetable, \u00a0the eggplant is really a fruit.<\/p>\n<p>Even though my favorite eggplant dish is Eggplant Parmesan, summer calls for something lighter &#8211; like a dip or spread to savor with a cool glass of Pinot Grigio.\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Baba_ghanoush\">Baba ghanoush<\/a> immediately came to mind&#8230;. but I wanted to be more creative, plus I didn&#8217;t have tahini which is an essential ingredient in Baba ghanoush. After surfing a bit with Google, I remembered this recipe from an article in Real Simple magazine about moms and daughters cooking together &#8211; I enjoyed the stories and recipes and this <em>melitzanosalata<\/em> was exactly what I had in mind for those lovely aubergine nightshades.<\/p>\n<h2><\/h2>\n<div class=\"print-this-button-shell\">\n<button type=\"button\" class=\"print-this-button\" onClick=\"parent.location='https:\/\/shescookin.com\/greek-style-eggplant-spread\/?printthis=1&printsect=1'\">&nbsp;&nbsp;&nbsp;&nbsp;Print This!&nbsp;&nbsp;&nbsp;&nbsp;<\/button>\n<\/div>\n<!-- Print This Section 1 Start -->\n<div class=\"print-this-content\"><\/p>\n<h2><span style=\"color: #800000;\">Greek- style Eggplant Spread &#8211; Melitzanosalata<\/span><\/h2>\n<p><span style=\"color: #800000;\">In Greek: \u03bc\u03b5\u03bb\u03b9\u03c4\u03b6\u03b1\u03bd\u03bf\u03c3\u03b1\u03bb\u03ac\u03c4\u03b1, pronounced meh-leed-zah-no-sah-LAH-tah &#8211; \u00a0A de<em>liciously refreshing dip that&#8217;s easy on the calories and comes together faster than you can say Melitzanosalata 3 times.<\/em><\/span><\/p>\n<p>4 Japanese eggplants or 1 Globe eggplant<\/p>\n<p>1 tablespoon lemon juice or red wine vinegar<\/p>\n<p>1 tablespoon fresh mint, chopped<\/p>\n<p>2 tablespoon olive oil<\/p>\n<p>1 tablespoon fresh parsley, chopped<\/p>\n<p>dash of cayenne<\/p>\n<p>salt and pepper to taste<\/p>\n<p>Heat gas grill to med-high or, if using a charcoal grill, prepare it for direct heat over hot coals. Alternately, bake the eggplant 30 minutes to 45 minutes, depending on size, in a 350 degree oven.<\/p>\n<p>Brush eggplants with olive oil and prick with a fork in several places. Grill, turning every 5 minutes until charred all over and very soft, about 10-15 minutes for small Japanese eggplants and 20-25 minutes for larger sized globe eggplant. Remove from grill and allow to cool. Make a slit in the skin along the length of the eggplant and scrape the pulp from the skin.<\/p>\n<p>Coarsely chop and transfer to a colander and allow to drain over a bowl for 15 minutes and discard any liquid in the bowl.<\/p>\n<p>Combine the rest of the ingredients. Blend in a food processor or with an immersion blender. Drizzle with olive oil and sprinkle with parsley. Serve with toasted pita bread. You may also want to jazz it up with a few other accompaniments such as: chopped red onion, chopped kalamata olives, and\/or chopped tomatoes.<\/p>\n<p>Enjoy \ud83d\ude42<\/p>\n<p><div class=\"clear\"><\/div><\/div>\n<!-- Print This Section 1 End -->\n\n<p>&nbsp;<\/p>\n<div style=\"text-align: center;margin: 5px;\"><script type=\"text\/javascript\"><!--\r\ngoogle_ad_client = \"pub-0404035699099814\";\r\ngoogle_alternate_color = \"FFFFFF\";\r\ngoogle_ad_width = 728;\r\ngoogle_ad_height = 90;\r\ngoogle_ad_format = \"728x90_as\";\r\ngoogle_ad_type = \"text_image\";\r\ngoogle_ad_channel =\"\";\r\ngoogle_color_border = \"#F6F25A\";\r\ngoogle_color_link = \"#4DB4F1\";\r\ngoogle_color_bg = \"#FFFFFF\";\r\ngoogle_color_text = \"#000000\";\r\ngoogle_color_url = \"#DC1E2E\";\r\ngoogle_ui_features = \"rc:0\";\r\n\/\/--><\/script>\r\n<script type=\"text\/javascript\"\r\n  src=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>New readers (thank you!) may not know what a big fan of eggplant I am. \u00a0In fact, one of my signature recipes is a lower-calorie version of eggplant parmesan, which I have aptly named Eggplant Parmesan &#8220;My Way&#8221;. \u00a0The Western (Globe) eggplant is your common grocery\u00a0store variety &#8211; they are typically large with glossy dark [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12647,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_options":[]},"categories":[938,306,171,195],"tags":[511,1206,507,289],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v19.6 (Yoast SEO v19.13) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Greek-style Eggplant Dip<\/title>\n<meta name=\"description\" content=\"Greek melitzanosalata eggplant spread - quick, easy, delicious, and healthy dip for snacks, parties, potlucks, or tailgating. 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I rarely order it in restaurants any more because it's usually the heavily-breaded, deep-fried eggplant smothered in cheese that I detest. \u00a0Over the years, I've experimented at home to arrive at a version that is lower calorie, lower in fat,\u2026","rel":"","context":"In &quot;Main Dish&quot;","img":{"alt_text":"Baked {Not Fried} Eggplant Parmesan","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Eggplant-Parmesan-ed-0472.jpg?fit=600%2C600&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":15153,"url":"https:\/\/shescookin.com\/eggplant-parmesan-with-fresh-mozzarella\/","url_meta":{"origin":2744,"position":1},"title":"Eggplant Parmesan with Fresh Mozzarella","date":"February 9","format":false,"excerpt":"Eggplant: Love It or Leave It? Which eggplant camp are you in? I love eggplant, but I know many people don't share my enthusiasm for this stunning purple nightshade. Most objections to eggplant are usually about texture or bitterness. But when eggplant is treated right, it's creamy and earthy\u2014a superstar\u2026","rel":"","context":"In &quot;Heart Healthy&quot;","img":{"alt_text":"Eggplant Parmesan with Fresh Mozzarella | ShesCookin.com","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2014\/02\/Eggplant-Parmesan-with-Fresh-Mozzarella-8689.jpg?fit=600%2C600&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1910,"url":"https:\/\/shescookin.com\/for-the-love-of-eggplant\/","url_meta":{"origin":2744,"position":2},"title":"For the love of eggplant","date":"May 12","format":false,"excerpt":"She's Cookin's \u00a0recipe for Eggplant Parmesan was chosen as a finalist in Zov's (of Zov's Bistro fame) eggplant recipe contest and the judging is today; so I'm busy making Eggplant Parmesan \"My Way\" just as soon as I finish this cup of java :-) Over the years, I fine-tuned the\u2026","rel":"","context":"In &quot;comfort food&quot;","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/05\/Eggplant-Parmesan-My-Way.jpg?fit=535%2C405&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":13373,"url":"https:\/\/shescookin.com\/purple-power-eggplant-hatch-chile-and-roasted-tomatoes\/","url_meta":{"origin":2744,"position":3},"title":"Purple Power: Eggplant, Hatch Chile and Roasted Tomatoes","date":"August 19","format":false,"excerpt":"Eat the colors of the rainbow, super foods are not limited to green, yellow, orange, and red. 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