MELITZANOSALATA / EGGPLANT SALAD (Cyprus recipe)

Prep Time: 50 minutes
Cook Time: 40 minutes

Taramosalata: Fish Roe (Caviar) Dip or Spread

In Greek: ταραμοσαλάτα, pronounced tah-rah-mo-sah-LAH-tah

This easy to make, no-cook meze is one of the classic Greek dips, and a favorite served with ouzo. The roe comes in plain and smoked varieties, as well as a paste. Smoked cod roe is a whitish color, while carp roe is generally light (uncolored with no additives) to dark (coloring and soy meal added) pink. The lighter color, without additives, is the higher quality.

Preparation Time: 10 minutes

Ingredients:

· 3 1/2 ounces of cod or carp roe (plain or smoked)
· 1 cup of extra virgin olive oil
· 2-3 slices of bread, crust removed
· juice of 2 lemons
· warm water

Preparation:

Run the bread under water and squeeze dry.
Put all ingredients except oil and lemon juice in food processor and blend (setting 2) until mixed. Add oil and lemon juice slowly and continue on pulse until creamy and thick. (Use water to dilute if it gets too thick.) Chill.

Serve well-chilled with wedges of lemon and pita wedges or slices of crusty bread. Garnish with a black olive or green herb leaves.

Alternative preparation:

Using a standing mixer or hand mixer, combine roe and bread in a bowl. With the mixer on low, add oil slowly and build up speed. Add lemon juice when the oil has been absorbed, and warm water if needed to bring it to the consistency of a thick spread (it should not be stiff). Mix to reach desired consistency. The taramosalata in the picture was mixed for a total of 50 seconds until light and airy: 30 to add the oil and lemon juice, 20 to correct taste (with more lemon to increase tartness, more bread to decrease) and achieve desired texture.

Skorthalia (Skordalia): Greek Garlic Dip and Sauce

In Greek: σκορδαλιά pronounced skor-thal-YAH

My older family members would fix this using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. Today, I often use a food processor or hand mixer which makes things a lot easier and takes a lot less time! Skordalia (skorthalia) can also be made with bread, but the potato recipe is more versatile since it can double as garlic mashed potatoes.

Prep Time: 30 minutes

Ingredients:

· 1 1/2 pounds of potatoes for boiling
· 6-12 cloves of garlic, minced or grated (to taste)
· 1 cup of extra virgin olive oil
· 1/3 cup of good quality red or white wine vinegar
· 1 tablespoon of salt
· 1/2 teaspoon of freshly ground black pepper

Preparation:

Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.

Sprinkle the potatoes with pepper and mash.

In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

Yield: About 2-3 cups

To prepare by hand

Mash potatoes with garlic. Drizzle in the olive oil and vinegar slowly, alternating between them, mashing well. Add pepper. This version may be grainier, but the taste is wonderful!

Note: Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.

Melitzanosalata: Eggplant Dip Appetizer

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah

I have friends who try to save time and make this in a blender or with a hand mixer, but it's very easy as is and gives a much more authentic texture and taste when mixed by hand. The key to a great tasting result is a well-charred eggplant. If possible, cook it over a wood-burning fire or grill with wood chips added.

Cook Time: 15 - 20 minutes

Ingredients:

· 1 Kilo eggplants
· 1/2 cup of extra virgin olive oil
· 4 teaspoons of wine vinegar
· 3 cloves of garlic, minced
· sea salt
· freshly ground pepper

Preparation:

Pierce the eggplants with a fork and char on the grill, or over an open flame (alternatively, cook in the over at 180 - 200°C) until the eggplants turn black and are very soft. Set to cool and drain on a rack with paper towels underneath.

As soon as they can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.

Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.

Yield: about 1 1/2 cups