Greek eggplant salad recipe (baba ganoush)
Messino white balsamic vinegar is the key ingredient that balances different flavors with its mild acidity and deep aromatic character. Greek eggplant salad is arecipe with basic and simple ingredients that are highlighted by local aromatic herbs. A Greek starter that is truly authentic and special.
Υλικά
- 1 kilo Eggplants
- 2 cloves garlic
- 2 Florina peppers roasted (red peppers)
- 1/2 bunch parsley
- 2 spring onions
- 4 tsp White balsamic vinegar Messino
- salt
- pepper
- olive oil
- 50 gr pine nuts
Οδηγίες
- Wash the eggplants and pierce them with a fork. Preheat the oven to200°C and bake them for 30-35 minutes, until soft. In case you prefer to cook them on a gas stove, cook for 20-25 min and grill them evenly on both sides
- Slice the Florina peppers (or red peppers) and roast them until they get soft. If you already have roasted peppers just chop them in thin slices
- Put the grilled eggplants in a large bowl, cover them with a clear wrap, and wait for 10 minutes. The skin will loosen and get peeled off more easily
- When cold, peel them and place them in a sieve to remove any excess juice
- Mince the parsley, the onions, and the garlic
- Once the eggplants are ready put them in a large bowl and add the rest of the ingredients, the Messino white balsamic vinegar, salt, and pepper, and mix carefully
- Place your bowl in the fridge until aromas and flavors are all well mixed
- Serve on a small plate or in a dip dish and garnish with a few pine nuts and chopped parsley
Extra Tip
- The ideal aubergine for baba ganoush is the black beauty, which is ovalin shape and has fewer seeds
- Summer is the best time to prepare and enjoy baba ganoush because aubergines have more flavour