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Burghul with Fried Eggplant and Herbs

Serves/Yields: 4 persons

Season: Autumn

Greek: Politiko Pligouri me Melitzanes

Taken from The Greek Vegetarian – Diane Kochilas. The origin of this meal is actually from the Greeks of Constantinopolis.

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Baked Sardines with Vegetables

Serves/Yields: 4 persons

Time: 1 hour

Difficulty: Easy

Season: All seasons

Greek: Sardeles me lahanika

A very easy recipe. Kids love it. From Leda, a friend of Greek-Recipe.com

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About Appetizers

Author: admin

Posted: September 28, 2013

Appetizers (mezedes or orektika in Greek) play an important role on the Greek table. What constitutes a Greek appetizer? The most common type of a Greek appetizer would be dips or spreads such as taramosalata (fish roe […]

Santorinian eggplant salad dip

Season: Autumn

Greek: Melitzanosalata santorinis

The major difference from other eggplant salad dips in other greek regions is the use of the white eggplants, which are considered more sweet in taste.

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Stuffed eggplants

Serves/Yields: 3 persons

Season: Autumn

Greek: Yemistes melitzanes

Stuffed Eggplants can be baked along with stuffed tomatoes and peppers in the same baking pan.

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Eggplant salad dip

Time: 1 - 1,5 hour

Difficulty: Medium

Season: Summer

Greek: Melitzanosalata (2)

The nice thing about this recipe for eggplant salad is that the eggplants are baked in the grill or in the kitchen’s fire
until they smell burned. This gives the eggplant salad a unique aroma.

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