Eggplant Spread 

(Melitzanosalata)


Last week two of my girlfriends and I went to Salud! the cooking school located at Whole Food Markets. (Upcoming Classes) This session was with Chef Jason Wolf who helped us make Greek Mezes: Stuffed Mushrooms (Manitaria Yemista), Eggplant Spread, Small Meatballs (Keftedakia), Spinach & Cheese Pita (Spanakotiropita), and Honey Donuts (Loukoumades.)

North Carolina Eggplant delivered from Backyard Produce

We really enjoyed making the dishes, enough that two of us have already remade at least one of the recipes. Here are a few pictures from our evening:

Whole Foods Salud! Chicken
Natalie spreading the Spinach mixture
Jordan listening to Chef Jason

Before we begin – look at my appetizing Backyard Produce box I received today: (See the eggplant and the peppers? Yum!)



Ingredients
1 large eggplant, peeled and chopped into 1 inch pieces
2 cloves garlic, minced
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 roasted red pepper, diced
Salt

Directions
Preheat over to 350 degrees. Place eggplant on a baking sheet and toss with 2 tablespoons olive oil. Toss with salt and bake until soft, turning often (approximately 20 minutes.) 






(Note: During our cooking classes, the chef grilled the eggplant and the lemons before combining. If this is an option for you, I highly recommend it!) 

Remove the eggplant from the oven and place in a bowl.  Add garlic, olive oil, and lemon juice. Puree in food processor (or use hand-blender.) Season to taste with salt and lemon juice.  Top with diced red pepper.

(I would recommend putting some finely chopped fresh parsley in the food processor or stir in.)

Eggplant Dip, along with Greek Potato Salad with Tomatoes, Capers, and Olives

 

Serve with baked warmed pitas or pita chips.

 

North Carolina Pitas from Backyard Produce

 

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