- 1x Big Eggplant
- 2x Table Spoons of Red Pepper Paste
- 6-8x Pitted Kalamata Olives
- 2-3x Spring Onions
- 2-3x Garlic Cloves
- 1/2 x Batch Fresh Parsley
- 10-20ml Balsamic Vinegar
- 20-30ml Extra Virgin Olive Oil
- 100g BIO Feta Cheese (P.D.O.) (Vegetarian Option)
or 2x Tea Spoons Pure Sea Salt (Vegan Option)
Step by step
The “eggplant tale” is a traditional vegetarian/vegan mezze/salad…
A proof that Greek Cuisine consists of mostly simple but delicious recipes,
highly based on the exceptional quality of the ingredients used!
Get a tasty eggplant & cook it on fire… fire cooking will also give a smoky touch! When ready, take out the juicy flesh & place it in a dip plate. Add 2 spoons of red pepper paste, the pitted Kalamata olives cut in quarters, the spring onion finely sliced, the garlic cloves & the fresh parsley finely chopped. Finally, add the “liquids”, namely the balsamic vinegar & the extra virgin olive oil. Use a fork & a knife to make it more homogeneous but also to keep the texture of all the ingredients! For the vegetarian version add the BIO feta cheese (P.D.O.) & for the vegan version add the fine pure sea salt.
Enjoy with some grilled fresh bread & a glass of ouzo or tsipouro!