GREEK EGGPLANT DIP & AN EXCERPT FROM WAITING FOR AEGINA:BOOK TWO IN THE GIFT SAGA

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This past Monday, the Great Lent began or as the Greeks say, Megali Sarakosti. During this 40 day period meat, dairy or any animal products should not be consumed. Many, like my father, who by the way is 94, adheres to this strict fast for its duration. Some choose to abstain on Wednesdays and Fridays, and others only follow the fast during Holy Week.

Finding new foods to offer my family had been a challenge over the years, but I found that many of the tried and true traditional recipes that generations of faithful before me ate were some of my best choices. In many ways it is a much healthier way to eat. As we take the focus off our gluttony and on to more spiritual thoughts, we also cleanse our body from the impurities in many of the foods we eat.

As some of you know I recently released the second book in my Greek heritage inspired saga. Enjoy an excerpt from Waiting For Aegina, along with a recipe from one of the foods the characters enjoy as they look out onto the clear blue waters of Greece.

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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.

 

 

MELITZANOSALATA – GREEK EGGPLANT DIP

 

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Happy autumn! It’s been a busy but wonderful summer and I’m sorry to see it go. I’d love to rewind and do it all over again. I’ve neglected this blog a bit, but for good reason. But I’m back now and I have a few announcements to share with all of you!

At the end of June we went to Disneyworld. Now that isn’t uncommon for our family, but we went with my husband’s nephew and his family who had never been there before. The children, 7-year-old Sophia and 3-year-old Ryan had a truly magical experience—we did too, watching them enjoy every moment.

Between boat rides on the Long Island Sound, backyard gatherings by our pool with friends and family, day trips out East to wineries and the Hamptons, and the many Greek festivals we attended, it was easy to get distracted from finishing Book II in The Gift Saga. But I was rooted to the computer every evening and late into the night until it was time to leave for a long awaited trip to Greece.

We flew into Venice, Italy and stayed there until we boarded a cruise ship, which would take us to several Greek locations. Venice was so unique and beautiful, and the food was delicious. Our first stop was Montenegro—a country I never would have thought to visit, but I’m so happy I had the opportunity to experience it. It had so much history and the towns were charming. The food was similar to Greek and Italian food, but with their own unique spin. Again – delicious. Let me just say now that everyplace we went, the food was amazing. The next day was charming Corfu and the next was Athens, birthplace of my mother. Mykonos was heaven on earth – the food, the town – the beaches. Kefalonia was the last stop before heading back to Venice. That was a place I wanted to visit my entire life. It was where my grandfather was from. He would take my mother there every summer when she was a girl. Finally, we got to see all the places we had only known of only from her memories.

Now that the beautiful summer is over, it’s time to get back to work. I’m putting the finishing touches on the book while the editor has her finger on it. For those of you who read Evanthia’s Gift, you know that I added recipes between some of the chapters. I am currently gathering the recipes to place in Book II.

There’s a chapter that takes Sophia and Amy back to 1978 when they are at Sophia’s grandparents’ beach house in Aegina. They are sitting outside, enjoying the sunshine and snacking on melitzanosalata – a traditional eggplant dip. I’ve come up with my own recipe for this easy to make and delicious dip. I’m sharing it will all of you before it is even published in the book.

I invite you to check out my author Facebook page – Effie Kammenou – and my instagram –cheffieskitchen – if you’d like to see some of the pictures from my trip to Greece and Venice. It’s also a great place to keep updated on future events and promotions.

I’m announcing the title of the book here first:

 

Waiting for Aegina

Book II in The Gift Saga

 

Release date to be announced at a later time (fingers crossed – by Thanksgiving)

 

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

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, 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, with crackers, pita, or with crusty bread.