Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    you can link to us using this button!

    Website by: For Your eyes Only

      RECIPE TITLE "Eggplant Spread With Yogurt and Parsley (Melintzanosalata)" source: Cooking Light magazine July 2001

    yields3 cups (serving size: 1 tablespoon) time--- difficulty easy

    Every Greek cook has a version of this spread. In restaurants, you'll often find the eggplant mixed with mayonnaise - a French-inspired variation. This fresh-tasting spread is great with pita chips or as a topping for steamed potatoes; Aglaia Kremezi also likes to serve it in the summer as a cold sauce for pasta such as penne or tagliatelle.


    3 eggplants (about 2 pounds)
    3 tablespoons extra-virgin olive oil, divided
    2 cups fresh parsley leaves, divided
    2/3 cup coarsely chopped green onions
    2 tablespoons red wine vinegar
    2 garlic cloves, quartered
    1 bottled pepperoncini pepper
    2 tablespoons capers
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 (8-ounce) carton plain low-fat yogurt


    1. Preheat broiler.

    2. Cut eggplants in half lengthwise. Place on a jelly-roll pan, cut sides up; brush cut sides with 1 tablespoon oil. Broil 15 minutes or until tender and browned. Remove from oven; cool on pan 10 minutes. Peel eggplants; chop pulp. Place pulp in a bowl.

    3. Finely chop 1 cup parsley; set aside. Combine remaining parsley, 2 tablespoons oil, onions, vinegar, garlic, and pepperoncini pepper in a food processor. Process until smooth, scraping sides of bowl occasionally; add to eggplant. Stir in reserved chopped parsley, capers, salt, and black pepper. Cover and chill 2 hours.

    4. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape yogurt from paper towel into eggplant mixture; stir gently.

    CALORIES 16(56% from fat); FAT 1g (sat 0.2g,mono 0.6g,poly 0.1g); PROTEIN 0.5g; CHOLESTEROL 0.0mg; CALCIUM 13mg; SODIUM 60mg; FIBER 0.5g; IRON 0.1mg; CARBOHYDRATE 1.6g

    HOT! We recommend:

    Cooking Light Magazine
    Cook better, look better and feel better with recipes that are tempting to serve and taste great! Give up nothing except fat and calories. Get fitness ideas that are fun and easy.


    << Back Greece index Print page Top

    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home