"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Greek Melitzano (Eggplant Dip Appetizer ) Recipe

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This recipe for Greek Melitzano (Eggplant Dip Appetizer ), by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Large Eggplant (approx 1 lbs.)
8 oz Cream Cheese (room temp)
1 Cup Freshly grated Parmesan Cheese
3 4 Garlic Cloves, Minced (to taste)
1/2 cup Extra Virgin Olive Oil (use a good quality oil)

Directions:
Directions:
Pre heat oven to 375. Lightly grease a baking dish. Halve eggplant lengthwise and arrange, cut side down, in the middle of the oven. Bake until very soft, about 40 minutes. Cool eggplant until it can be handled and scrape flesh away from the skin. Discard the skin.

In a food processor, puree eggplant, cream cheese, Parmesan and garlic until smooth. With motor running, add oil in a steady stream and blend mixture well. Serve with pita triangles and pepperoncini peppers and Kalamata olives. This makes a colorful presentation and it balances the flavors. Makes 3 cups.

Personal Notes:
Personal Notes:
We tasted this at a friends wedding. This great appetizer can be made ahead of time if kept covered and chilled in the refrigerator (5 to 6 days) or frozen. Do not microwave. This came from my friend Gwenn's sister Gail.

 

 

 

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