Melanzani spread

A delicious Greek recipe: melanzani spread!

Simple and quick to prepare, this dish brings a summer feeling to the table.

For melanzani spread, take one or two pieces of melanzani, pierce them a few times with a fork and put them in the preheated oven (approx.180°) for half an hour - in the meantime, have a glass of wine...

Then with the right "drive" the melanzani is skinned and pureed, to which are added breadcrumbs, garlic, olive oil, lemon juice, yogurt and - don't forget - salt from the mill (for example this one da>>).
Fresh parsley provides the summery impact, last but not least I season with fresh pepper from the mill (for example this one>>>), plenty - because pepper is not only spicy, but also healthy! An organic pepper is there my first choice, a black tellichery for example, it is spicy and also a little hot.

To complete the appetizer plate, I like to put a little sheep cheese on the plate and a few olives. Add some bread and Greece is already a guest in your own four walls.

Melanzani, lemon juice, breadcrumbs, yogurt, garlic, parsley, olive oil, salt and pepper from the mill.
Serving: pickled olives, white bread, feta cheese, a touch of chili from the mill.

180 degrees, 30 min.

A word about the pepper mill: I like to use the Crunchy lately, especially in the kitchen. Through the crank you simply have a more fluid rotary motion and therefore much more pepper comes out of the mill than with a conventional. Especially in the kitchen is fast peppering in demand, or when grilling. Many take ready ground pepper - for me, this is a no-go, because like coffee, the ground pepper smokes out quickly and loses flavor. So, freshly ground is the non plus ultra in the good kitchen!