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Kapnos Melitzanno

Kapnos Melitzanno

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Published by wamu885
A very popular eggplant spread that is on the Kapnos menu and available for purchase on the Easter to-go menu.
A very popular eggplant spread that is on the Kapnos menu and available for purchase on the Easter to-go menu.

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Published by: wamu885 on Apr 15, 2014
Copyright:Traditional Copyright: All rights reserved


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Melitzanosalata Ingredients:
2ea. Red Bell Peppers -
3ea. Large Eggplant -
½ ea. Red Onion: dice to ¼ inch -
2 Tbsp Fresh Mint, chopped -
1 Cup Feta Cheese, crumbled -
3 Tbsp Red Wine Vinegar -
½ Cup Toasted Walnuts -
½ Cup Extra Virgin Olive Oil -
2T bsp Kosher Salt
Preheat oven to 375F. And preheat a grill. -
Place Red Pepper in a bowl and toss with Canola oil and salt. Place the peppers on a cookie sheet and into the oven. The peppers generally take 45 minutes, but roast until you see the skin of the pepper blistering. -
Once skin blisters remove from oven, place into a bowl and wrap in plastic. This method allows you to peel the skin off easier. -
Remove the stem, seeds, and skin from the peppers. -
For the eggplants, using small knife stab eggplants around the entirety of the eggplant. Toss in Canola oil and salt and put on the grill. -
Roast on grill until completely charred one side then rotate it to the other side. Continue this process until the eggplant is completely falling apart almost burned. Takes about 1 hour. -
Remove the eggplant from the grill. Make an insertion down the side of the eggplant, being careful because it is hot, with a spoon scoop out the insides of the eggplants. -
Place walnuts on a cookie sheet and toast in same oven used to roast the peppers. Toast walnuts until they are Golden Brown. Once they are toasted, chop into small pieces with a knife. -
Chop eggplant with a knife. Just laying the eggplant on a cutting board and using your knife chop eggplant. Until the eggplant is in small pieces. -
Cut the peppers into small squares ½ inch by ½ inch. -
Small dice red onions into ¼ inch by ¼ inch. Set aside. -
Pick Fresh Mint and chop. Set aside.
Toss eggplant with red peppers in a bowl. Add Red Wine Vinegar and Extra Virgin Olive Oil. -
Season with Kosher salt. -
Add diced onions, feta cheese, and mint. -
Make sure it is mixed well, make it into one cohesive spread. -
Spread on a plate. Sprinkle crumbled feta, toasted walnuts, olive oil and sea salt -
(dehydrated feta or myzithra, grated on top)

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