Melitzanosalata recipe, an excerpt & a mega author event!

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Here’s an excerpt & recipe from Waiting For Aegina: Book Two in The Gift Saga.

Scroll down past the recipe for some information on an exciting online author event from Tuesday, July 17 – Friday, July 20.

Summer 1978

       For Amy, the three weeks that she and Sophia had spent in Greece together proved to be a perfect escape, and a place where she made some very important decisions.

They were in Aegina, seated on the elevated front porch of the Fotopoulos beach house overlooking the clear blue water as sunbeams reflected off its gentle waves. Fuchsia bougainvillea spilled over the sides of the whitewashed walls and down the stone steps that led to the golden sand. Amy picked a flower off the vine and brought it up to her nose. For all its delicate, paper-like beauty, it did not have a determinable scent. But the vibrant color and the abundance in which they grew were stunning in contrast to the white homes and the blue sky.

They sat contemplatively and ate a simple lunch. Plump red tomatoes, chunks of cucumber and slabs of feta cheese filled their plates. Sophia ripped a small piece of bread from a crusty loaf and spooned some melitzanosalata onto it. The eggplant dip was one of her favorites, and her yiayiá had given her some to take back to the beach house when they visited her in Athens the day before.

The girls spent most of their time on the island, exploring the tiny shops, tavernas and markets on the main street of the waterfront. They’d wander ancient ruins and sometimes offer to take a photo or two for a group of tourists. And Sophia even took Amy to Agios Nektarios, the holy monastery where tens of thousands went each year to pray to the patron saint for a miracle.

Melitzanosalata

3 Large eggplants

1 Head of garlic

¼ Cup seasoned breadcrumbs

½ Cup extra virgin olive oil

1 Teaspoon balsamic vinegar

Juice from ½ of a large lemon

3 Tablespoons freshly snipped dill

1 Teaspoon sugar

1 Tablespoon paprika

Dash of cayenne pepper (optional)

Salt & pepper to taste

 

Pre-heat oven to 400º

Place the eggplant on the rack of the baking dish. Puncture each eggplant in several places so that excess water will drain as it roasts.

Place a head of garlic on aluminum foil. Slice off the top and drizzle with olive oil. Wrap the foil around the garlic and place it in the same baking pan as the eggplant.

Roast for 1 hour. Remove from the oven and cool for 45 minutes to an hour.

Peel away the skin of the eggplant and remove as much of the seeds as possible. Squeeze the roasted garlic from the skin.

In a food processor, pulse together the eggplant, garlic, breadcrumbs, olive oil, balsamic vinegar, lemon, dill, sugar, cayenne (if using), paprika, salt, and pepper, until fully blended.

*Keep in mind that each eggplant is different in size and water content. You may need to adjust the amount of oil or breadcrumbs to achieve the consistency you desire.

Serve on crostini, crackers, pita, or crusty bread.

 

#SSRF 1 Day

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I’m excited to announce an amazing author event where readers will be able to chat with a variety of authors, including internationally bestselling authors Sylvain Reynard & Raine Miller.

Below is the schedule of events and author time slots. I feel incredibly lucky to be included in this event. You, the reader, will have the opportunity to chat & ask questions, as well as enter contests. You may even discover a new favorite book or author, like Jennifer Locklear with her Constellation Series. And naturally, I would be honored to chat with you during my time slot on Thursday, July 19 at 9:00 EST.

You must join the facebook group to participate in the chat. Here is the link:

https://bit.ly/2KRF0fa

A little incentive to join!
Join and be entered to win a copy of Evanthia’s Gift and a $10 Amazon gift card. Joining the chat will also afford you many chances to win prizes, books and gift cards, sponsored by each author you connect with. A grand prize will be awarded to one participant at the end of the event. (To enter, reply to this post to let me know you’ve joined)

Stargazers Summer Reading Fest Takeover Schedule (EST)

Tuesday, July 17
4:00 – 5:00      Debra Anastasia
5:00 – 6:00      Argyle Empire
6:00 – 6:30      Skye Warren
6:30 – 7:00      KA Berg
7:00 – 8:00      Sylvain Reynard        
8:00 – 9:00      CD Bradley  
9:00 – 10:00    Tijan   

Wednesday, July 18
5:30 – 6:00      Stephanie’s Book Reports
6:00 – 6:30      Rumer Haven
6:30 – 7:00      CG Burnett
7:00 – 8:00      Raine Miller               
8:00 – 8:30      T. M. Franklin
8:30 – 9:00      Fiona Tulle
9:00 – 9:30      J.L. Berg
9:30 – 10:00    Marie Savage

Thursday, July 19
5:30 – 6:00      Miriam Meza- Blog on the Run
6:00 – 7:00      Happy Hour Latino: Stefania Gil & Miriam Meza
7:00 – 7:30      Sydney Jamesson
7:30 – 8:00      Melanie Moreland
8:00 – 8:30      Aubree Valentine
8:30 – 9:00      JM Kelley
9:00 – 9:30      Effie Kammenou
9:30 – 10:00    AC Squared Book Blog

Friday, July 20
5:30 – 6:00      Margie’s Must Reads
6:00 – 6:30      Vanessa Fewings
6:30 – 7:00      Jiffy Kate
7:00 – 7:30      Becca Anderson
7:30 – 8:00      Rochelle Allison
8:00 – 8:30      Sydney Logan
8:30 – 9:00      Emma Nichole
9:00 – 10:00    Morgan & Jennifer Locklear

I hope to have the opportunity to chat with you,
Effie

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