Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. This kind of meal remembers me my days in Greece: closing my eyes, and breathing deeply, I can still feel the flavors of the olive groves and Mediterranean sea!
The Skordalia recipe made with mashed potatoes is one of my preferred Greek side dishes; it’s so simple to make and flavorful! Traditionally, Skordalia is served along with fried salt cod, but it is delicious also with grilled lamb, fried zucchini and eggplants, or beet salad!
Greek lamb stew marinated into a fresh in taste mint Salmoriglio is a perfect recipe to survive the winter and let you feel immersed in a Mediterranean summer! Whole baby potatoes, Kalamata olives, and feta cheese donate a delicious flavor to the meat; try it on and let me know what you think!
This dish remind me of my days in Greece: The white-washed houses, the deep blue of the sea and the pale and spiced yellow of Retsina wine. when I returned I brought home the colors and flavors of the Peloponnese and I created a variant of the veal scaloppine with what I had left in my suitcase : Kalamata olives, fresh tomatoes, oregano, capers, feta cheese. The result was great, and I toasted to the many ingredients that are common to Italy and Greece!