Eggplant dip
Ingredients
2 large eggplants
¼ cup extra virgin olive oil
Juice of ½ lemon
2/3 cup Greek yogurt
2 garlic cloves, crushed
Pinch of ground cumin
Salt and pepper
Chopped fresh flat-leaf parsley, to garnish
Method
- Prick the skins of the eggplants with a fork and put on a baking sheet. Bake in a preheated oven, 190 degrees C/370 degrees F, for 45 minutes, or until very soft. Leave to cool slightly then cut the eggplants in half lengthwise and scoop out the flesh.
- Heat the oil in a large, heavy skillet, add the eggplant flesh and fry for 5 minutes. Put the eggplant mixture into a food processor, add the lemon juice, and blend until smooth. Gradually add the yogurt then the garlic and cumin. Season with salt and pepper
- Turn the mixture into a serving bowl and chill in the fridge for at least 1 hour. Garnish with chopped parsley and serve with pita bread.
Keftedakia
Ingredients
450g / 1lb lean minced meat – beef, lamb, pork (traditionally with lamb)
1 medium onion
1 garlic clove, crushed
½ cup fresh or brown breadcrumbs
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
Salt and pepper
1 egg, beaten
Olive oil, for brushing
Method
- Put the minced lamb in a bowl. Grate in the onion, then add the garlic, breadcrumbs, mint, and parsley. Season well with salt and pepper. Mix the ingredients well then add the beaten egg and mix to bind the mixture together. Alternatively, the ingredients can be in a food processor.
- With damp hands, form the mixture into 16 small balls and thread onto 4 flat metal skewers. Lightly oil a roasting pan and brush the meatballs with oil.
- Preheat grill and cook the meatballs under medium heat for 10 minutes, turning frequently, and brushing with more oil if necessary, until browned. Serve the meatballs with pita bread and tzatziki.
Tee, S. (2003). Food of the World: Greece. Parragon
Crispy whitebait – (very similar to the Italian Bianchetti Fritti)
Ingredients
300 g whitebait
salt and pepper
80 g all-purpose flour
1 cup vegetable oil for frying
Lemon wedges: To serve.
1 tbsp parsley finely chopped
Method
- Prepare the whitebait: Start by rinsing the whitebait under cold water to remove any impurities. Pat them dry with a paper towel.
- Season the whitebait: With salt and pepper.
- Coat the whitebait: In a shallow dish pour in the flour and toss the dried whitebait until they are evenly coated. Shake off any excess flour.
- Heat the oil: Pour vegetable oil into a deep frying pan until it’s about 1-2 inches deep. Heat the oil over medium-high heat until it reaches around 180°C (350°F). You can test if the oil is ready by dropping a small piece of bread into the oil—if it sizzles and turns golden within a few seconds, the oil is at the right temperature.
- Fry the whitebait: Carefully add the coated whitebait to the hot oil, being mindful not to overcrowd the pan. Fry in batches if necessary. Cook for 2-3 minutes, turning occasionally, until the fish are golden and crispy.
- Drain and serve: Using a slotted spoon, remove the whitebait from the oil and drain them on a plate lined with paper towels. Serve immediately with a sprinkle of sea salt, lemon wedges and fresh parsley.
Cook, T. F. (2024, August 28). Crispy fried whitebait (Bianchetti fritti). Three Friends Cook. https://threefriendscook.com/2024/08/28/crispy-fried-whitebait-bianchetti-fritti/