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Parish Recipes

Melitzanosalata  (Eggplant Dip)

8/2/2017

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This is a delicious spread to eat doing those hot days of the Dormation Fast!  Thanks to Kiki over at the Greek Vegan for this (and a million other) delicious recipes!
Grill 2 medium eggplants over high flame (or under broiler) – poke holes in them first! Turn eggplants until all sides of skin are blackened and eggplant juices begin to seep out. Use 2 smaller eggplants instead of 1 large – it will char faster!

Wrap 3 large cloves of garlic in foil and add to grill until they are roasted and soft.  Mash with back of fork to get a paste, add 1/2 tsp salt/pepper and set aside.
Gently peel skins off eggplants – they’ll come right off, chop up meat into small pieces and mash with a wooden spoon or dinner fork until eggplant is as chunky or as smooth as you like.

Add seasoned mashed garlic paste, 1/3 cup good quality olive oil (or substitute a Fast-Friendly oil) and 2 tbsp fresh squeezed lemon juice. Mix very well until completely combined. That’s it!
Serve over grilled bread or with homemade pita chips, all on its own or as a side dish to just about anything! This recipe should give you a little over 2 cups of melitzanosalata.

​Source:  The Greek Vegan

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541.673.1930

Email

office@roseburgorthodoxchurch.org
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  • Home
  • Services
    • First Time Visitor?
    • The Divine Liturgy
    • Vespers
    • Other Services
  • CALENDAR
  • About
    • Our Parish >
      • Statement of Faith
      • Our Clergy
      • Our Stories
      • Parish Photos
      • Parish Resources >
        • Ministries
        • Stewardship
        • Sacraments
        • Parish Recipes
        • Resources
    • The Metropolis
    • The Archdiocese
    • The Patriarchate
  • The Orthodox Faith
    • Joining the Church
    • Discovering Orthodox Christianity
    • Saints and Daily Readings
    • The Great Feasts
    • Glossary of Orthodox Terms
    • FAQ
    • Links We Love
  • A Good Word
    • BLOG
    • Articles from Holy Cross
  • EVENTS
  • Contact