Best Frugal Gourmets Melitzanosalata Recipes

Melitzanosalata Recipe image

Provided by Suzy Karadsheh

Number Of Ingredients 10

2 large eggplants
1 to 2 large garlic cloves (minced)
¼ red onion finely chopped (about 1/3 cup, more for garnish)
1 cup chopped fresh parsley (packed, more for garnish)
Kosher salt and black pepper
1/2 tsp each ground cumin and crushed red pepper flakes, more to your liking ( (optional) )
1 lemon (zested and juiced)
¼ cup extra virgin olive oil (more for later )
A few pitted kalamata olives (sliced, for garnish (optional))
Feta cheese (a sprinkle for garnish (optional))

Steps:

Keep the eggplant whole and pierce with a fork in a few places.
Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

Nutrition Facts : Calories 129.1 kcal, Carbohydrate 11.9 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 203.3 mg, Fiber 5.5 g, ServingSize 1 serving

Frugal Gourmet's Melitzanosalata image

Provided by Queen Dana

Categories Spreads

Time 45m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 10

olive oil
1 eggplant
1 tablespoon white vinegar
2 tablespoons lemon juice
1 tablespoon fine-chopped parsley
1 garlic clove
1 cup yogurt
1 (3 ounce) package cream cheese
1 tablespoon breadcrumbs
salt and pepper

Steps:

Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.9, Sodium 80.2, Carbohydrate 9, Fiber 2.8, Sugar 4, Protein 3.6

Frugal Gourmet's Chicken Piccata image

Provided by Queen Dana

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 small yellow onion, chopped
2 garlic cloves, crushed
4 scallions, chopped
2 tablespoons olive oil
8 chicken breasts
1/2 cup flour
salt and pepper
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons lemon juice
1 tablespoon capers, chopped
2 tablespoons chicken stock (optional)

Steps:

Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.