Best 5 Maidanosalata Parsley Dipspread Recipes

MAIDANOSALATA (GREEK PARSLEY SPREAD)

Steps:

• Soak bread in about 1/4 cup of water for about 5 minute.
• Squeeze the soaked bread to remove excess water. Discard any hard parts.
• place half the bread in a food processor with the onion, garllic, chili pepper, and half the parsley.
• Process until everything is reduced to a paste.
• Add the remaining parsley and bread to the blender along with the egg yolk, lemon juice, and half the olive oil.
• Blend again.
• alternate adding and blending the remaining oil and vinegar to give a creamy emulsified consistency.
• taste, and adjust seasoning if needed.
• garnish with olives. and enjoy on pita chips.

MAIDANOSALATA (PARSLEY DIP/SPREAD)

Steps:

• Dampen the stale bread with water, squeeze out the excess water and crumble.
• Put the parsley and onion in the food processor and blend until smooth.
• Add the bread and the egg yolk and continue to blend.
• Slowly add in olive oil, lemon juice and vinegar, alternating between each, blending until the mixture is creamy and completely emulsified. Taste and add more lemon juice if you think necessary.
• Season to taste with salt and pepper.
• Serve at room temperature or cool.

PARSLEY SPREAD

Steps:

• Soak the bread in water for 5 minutes. Squeeze the bread out to remove excess water and discard any hard parts. Place half of the bread in a food processor with the onion, garlic, chili pepper and half of the parsley. Process until reduced to a paste. Add the remaining parsley, bread, lemon juice, salt and half of the olive oil. With the machine running, slowly add the remaining olive oil and vinegar. Taste and adjust seasoning if needed. Scrape the spread into a bowl and garnish with the olives.

GREEK PARSLEY SALAD/ DIP/SPREAD "MAINTANOSALATA"

Steps:

• 1. In your food processor add your parsley, onion, garlic, capers, and process into a smooth paste. Add the bread and blend to combine.
• 2. Now slowly add a stream of olive oil and lemon juice, beating after each addition. The amount of olive oil used depends on the consistency you prefer and how absorbant your bread is.
• 3. Add more lemon juice according to taste, process, and adjust seasoning with salt & pepper. Serve at room temperature on toasted bread,,or with pita bread or chips as a dip. KALI OREXI: ENJOY!
• 4. NOTE: Remember to use the smallest caper berries you can find. Also if your parsley is fresh from your garden you can use the tender stems in this recipe also.

GREEK EGGPLANT DIP/SPREAD "MELITZANOSALATA"

Steps:

• Wash & pat dry the eggplants. With a fork pierce a few holes all over., wrap each eggplant in aluminum foil and place them under oven grill, on high heat for about 50 minutes or until soft & charred. This could also be done on a gas grill but will need less time to cook. (I personally prefer the gas cause it gives a stronger smoky flavor) When ready pierce again to check if done. If softened they are done. Set aside for a while to cool.
• Scoop out the flesh & discard the skin. Place the eggplant flesh & seeds in a colander & lightly squeeze to remove as much liquid. as you can. You don't need a lot of moisture.
• With a fork mash the eggplant, but not completely. and set aside in a bowl. Wash, pat dry & dice tomatoes. Discard tomato liquids or save for another use. (I freeze it) Add diced tomato to eggplant. Then add minced garlic and chopped parsley.
• Gently fold. Add salt & pepper, olive oil & vinegar. Gently fold once or twice so all ingredients will mix but not become mushy.
• Cover and refrigerate for at least one hour or overnight before serving. To serve, garnish with some chopped parsley & drizzle with some olive oil. Enjoy with pita chips or crusty bread like a bruschetta. It could also be served as a side dish to any barbeque cookout. Tip: I sometimes add red bell pepper for crunchiness and to add color. KALI OREXI