Greek eggplant dip gets its unique flavour from its time on the grillGreek eggplant dip gets its unique flavour from its time on the grillGreek eggplant dip gets its unique flavour from its time on the grill - gas cooktop with grill plate

When George Paganis asked to burn, he meant to burn.
Like in the burning, it is almost unrecognizable.
In any case, this is the case, the eggplant is the main ingredient of Kapnos melitzanosalata, the Greek restaurant he co-operated
Owned in Washington.
"There is no doubt that this is our best-selling product," Pagonis said . "
The chefs had to go through 75 large eggplants a day and blacken them on the wood for an entire hour --fired grill.
Anyone who smokes on eggplants knows the resulting alchemy.
What is indoor (or propane-loving)cook to do?
Paganis scoffed at the idea, but a broiler and a pinch are definitely not
Greek ingredients
Smoked Spanish Chili
Can be achieved almost-as-good result.
This is not alchemy, but very close.
Greek eggplant dipping sauce (Melitzanosalata)8 servings (About 2½ cups)
Prepare a medium gas or charcoal grillhigh heat.
For indoor cooking, preheat the oven broiler and set the shelf so that the eggplant is only a few inches away from the flame or elements.
Three large eggplants were pierced with a knife.
Rub the eggplant and 1 medium red bell pepper against the rape oil, place it directly on the grill or on a baking tray under the broiler.
Turn the pepper every few minutes until the skin is slightly blistering for a total of 10 to 15 minutes.
Transfer to the bowl and cover the steam with a plate.
Cook the eggplants and turn as needed until they are completely blackened, each side is burnt gray crisp and completely collapsed for up to 1 hour in total. Let cool.
After the pepper cools, discard the stems, ribs and seeds.
Cut the meat in halfinch dice.
Cut each cooled eggplant into thin slices and scrape the pulp out.
It takes about 1 cup in total.
Place eggplant and pepper in a bowl, add chopped red onions, and a bucket
Aged Feida cheese, walnut with walnuts cup, 3 tablespoons of red wine vinegar, outside cup
Virgin olive oil and 1 teaspoon of fine sea salt; mix thoroughly.
If you have used a gas grill or broiler, stir with a Spanish smoked pepper (1 teaspoon)pimenton).
Vinegar, salt and/or pepper can be added if needed.
Scrape in a bowl with more walnuts and feta and 2 tablespoons of chopped fresh mint leaves to decorate.
Eat with pita bread.
When George Paganis was going to burn, he meant to burn.
Like in the burning, it is almost unrecognizable.
In any case, this is the case, the eggplant is the main ingredient of Kapnos melitzanosalata, the Greek restaurant he co-operated
Owned in Washington.
"There is no doubt that this is our best-selling product," Pagonis said . "
The chefs had to go through 75 large eggplants a day and blacken them on the wood for an entire hour --fired grill.
Anyone who smokes on eggplants knows the resulting alchemy.
What is indoor (or propane-loving)cook to do?
Paganis scoffed at the idea, but a broiler and a pinch are definitely not
Greek ingredients
Smoked Spanish Chili
Can be achieved almost-as-good result.
This is not alchemy, but very close.
Greek eggplant dipping sauce (Melitzanosalata)8 servings (About 2½ cups)
Prepare a medium gas or charcoal grillhigh heat.
For indoor cooking, preheat the oven broiler and set the shelf so that the eggplant is only a few inches away from the flame or elements.
Three large eggplants were pierced with a knife.
Rub the eggplant and 1 medium red bell pepper against the rape oil, place it directly on the grill or on a baking tray under the broiler.
Turn the pepper every few minutes until the skin is slightly blistering for a total of 10 to 15 minutes.
Transfer to the bowl and cover the steam with a plate.
Cook the eggplants and turn as needed until they are completely blackened, each side is burnt gray crisp and completely collapsed for up to 1 hour in total. Let cool.
After the pepper cools, discard the stems, ribs and seeds.
Cut the meat in halfinch dice.
Cut each cooled eggplant into thin slices and scrape the pulp out.
It takes about 1 cup in total.
Place eggplant and pepper in a bowl, add chopped red onions, and a bucket
Aged Feida cheese, walnut with walnuts cup, 3 tablespoons of red wine vinegar, outside cup
Virgin olive oil and 1 teaspoon of fine sea salt; mix thoroughly.
If you have used a gas grill or broiler, stir with a Spanish smoked pepper (1 teaspoon)pimenton).
Vinegar, salt and/or pepper can be added if needed.
Scrape in a bowl with more walnuts and feta and 2 tablespoons of chopped fresh mint leaves to decorate.
Eat with pita bread.
When George Paganis was going to burn, he meant to burn.
Like in the burning, it is almost unrecognizable.
In any case, this is the case, the eggplant is the main ingredient of Kapnos melitzanosalata, the Greek restaurant he co-operated
Owned in Washington.
"There is no doubt that this is our best-selling product," Pagonis said . "
The chefs had to go through 75 large eggplants a day and blacken them on the wood for an entire hour --fired grill.
Anyone who smokes on eggplants knows the resulting alchemy.
What is indoor (or propane-loving)cook to do?
Paganis scoffed at the idea, but a broiler and a pinch are definitely not
Greek ingredients
Smoked Spanish Chili
Can be achieved almost-as-good result.
This is not alchemy, but very close.
Greek eggplant dipping sauce (Melitzanosalata)8 servings (About 2½ cups)
Prepare a medium gas or charcoal grillhigh heat.
For indoor cooking, preheat the oven broiler and set the shelf so that the eggplant is only a few inches away from the flame or elements.
Three large eggplants were pierced with a knife.
Rub the eggplant and 1 medium red bell pepper against the rape oil, place it directly on the grill or on a baking tray under the broiler.
Turn the pepper every few minutes until the skin is slightly blistering for a total of 10 to 15 minutes.
Transfer to the bowl and cover the steam with a plate.
Cook the eggplants and turn as needed until they are completely blackened, each side is burnt gray crisp and completely collapsed for up to 1 hour in total. Let cool.
After the pepper cools, discard the stems, ribs and seeds.
Cut the meat in halfinch dice.
Cut each cooled eggplant into thin slices and scrape the pulp out.
It takes about 1 cup in total.
Place eggplant and pepper in a bowl, add chopped red onions, and a bucket
Aged Feida cheese, walnut with walnuts cup, 3 tablespoons of red wine vinegar, outside cup
Virgin olive oil and 1 teaspoon of fine sea salt; mix thoroughly.
If you have used a gas grill or broiler, stir with a Spanish smoked pepper (1 teaspoon)pimenton).
Vinegar, salt and/or pepper can be added if needed.
Scrape in a bowl with more walnuts and feta and 2 tablespoons of chopped fresh mint leaves to decorate.
Eat with pita bread.