How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [74]
Skewer the sausages lengthwise after grilling, for a fantastic, hand-passed meze. Top with a dollop of Tsatziki and grated lemon zest.
EGGPLANT SPREAD
MELITZANOSALATA
MAKES 1 QUART
Melitzanosalata is a very versatile spread that keeps well and is relatively easy to make. I love to prepare a variety of spreads, grill some pita, and make a beautiful meze table for a cocktail party or a pre-dinner snack with wine.
1 large eggplant
2 tablespoons extra-virgin olive oil
6 shallots, roughly chopped
2 cloves garlic, smashed and roughly chopped
½ small fire-roasted red bell pepper, home-roasted (page 270) or store-bought, cut into strips
½ roasted yellow pepper (or increase above to 1 whole red pepper), chopped
1 tablespoon fresh lemon juice
12 cloves Garlic Confit (page 264) or 3 to 4 tablespoons Garlic Purée (page 264), if you have it
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
Small handful roughly chopped fresh herbs, such as dill, mint, basil, and/or chives
Preheat the oven to 350°F. Hold the eggplant with long tongs or a fork and char it over an open flame, turning it until blackened and flaky all over. Wrap the eggplant in foil and roast it in the oven until very soft, about 45 minutes. Cool slightly, then peel off the skin and discard it. Line a colander with a double thickness of cheesecloth and place it over a bowl. Drain the eggplant pulp overnight (don’t skip this step or the texture will be too loose).
In a skillet, warm the olive oil over medium-high heat. Add the shallots and cook until tender, about 3 minutes. Add the garlic and roasted peppers, and cook for 1 minute more. Deglaze the pan with the lemon juice and remove from the heat.
In a food processor, combine half the drained eggplant and the Garlic Confit. Purée until very smooth, and add the red wine vinegar. With the motor running, drizzle in the extra-virgin olive oil. Coarsely chop the remaining drained eggplant, and in a large bowl, combine with the pepper mixture. Add the puréed eggplant and fold together. Season generously with salt and pepper and fold in the fresh herbs.
For a Cretan version of Eggplant Spread, toast 1 teaspoon each cumin seeds, fennel seeds, and mustard seeds in a dry pan. Cool, grind in a spice mill, and add to Eggplant Spread.
To make eggplant and chickpea keftedes: In a food processor, combine 1 cup Eggplant Spread with 1 cup drained Chickpea Confit (page 266). Add an egg yolk and pulse until chunky. Use an ice cream scoop to form the mixture into balls, dredge in flour, and deep-fry until golden brown, for an arancini-like fritter. For a vegetarian souvlaki (kind of like falafel), put one fritter into a pita and top with Greek Salad (page 213). Spoon in a little Tsatziki, and perhaps some tahini.
Smear a little Eggplant Spread on a plate, and top with a keftede and a spoonful of Tsatziki.
Add a little cooked bulgur to the Eggplant Spread. Make a larger ball and flatten into a disk. Chill for 4 hours, then pan-fry for a superior vegetarian burger.
The Wedge: Smear a little Eggplant Spread on a triangle of pita and top with a little shaved graviera cheese, a few rings of fried shallots (page 77), and a sprig or leaf of any fresh herb.
TSATZIKI
MAKES 1 QUART
This is the one sauce you must make. It’s a classic and very easy to prepare, but be sure you use only a superior quality Greek yogurt or labne spread. I cannot emphasize this strongly enough—it makes all the difference.
1 English cucumber, peeled
10 cloves garlic, smashed and finely chopped
1 cup distilled white vinegar
4 shallots, thickly sliced
1 cup small, picked sprigs dill
2½ cups strained or Greek yogurt or labne spread
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Kosher salt and cracked