Melitzanosalata, a smoked eggplant appetizer, is one of the classic greek mezethes(small plates of tasty morsels). It's healthy, delicious, rich in fiber, provides a number of vitamins and minerals along with disease-fighting antioxidants and it’s easy to make. For this appetizer make sure to use a high quality greek extra virgin olive oil (EVOO), unfiltered if you can find it.
3 large eggplant
1/2 to1 cup extra-virgin olive oil
salt to taste
sugar to taste
2 Tbls rinsed capers
1 large garlic clove (fine chop)
2 very thin scallion (sliced fine on the bias) Remove a couple of inches from the green tops, which often have a scraggly texture. Read More
Learn how to make Emilitsa's Rizogalo, a classic citrus rice pudding.
1/2 cup medium grain rice
? 2 cups half-and-half 2 cups heavy cream eight large egg yolks
? 3/4 cup granulated sugar grated rind of one navel orange
grated rind of one lemon ground cinnamon for finishing