Macedonian aubergine.
Alcoholic beverages
In the Thessalonica Greece, the traditional aubergine recipe of melintzanosalata is made differently. The skin of the veg is burnt so that it gets a smoky taste. <br />In Athens, at Papadakis restaurant, the chef Argiro Barbarigou, makes her own version. My recipe is based on hers. <br />It can be cooked ahead and kept in the fridge, as it is best eaten at room temperature. <br />
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