Enjoy Your May Bank Holiday Weekend with Prosecco and Melitzanosalata
Prosecco is a sparkling wine from Italy and is made 85% from the Glera grape variety. This variety can also be mixed with 15% of other varieties such as Chardonnay Pereza, Bianchetta or Pinot Grigio. As for production, the finished wine is poured into a tank, then the bubbles are formed during the second fermentation triggered by the addition of yeast and sugar.
We find in Prosecco aromas of flowers and fruits, such as green apple, pear or lychee. This wine brings finesse and freshness to your dishes.
Prosecco will go perfectly with this recipe.
Melitzanosalata (Greek Aubergine Dip)
Although often considered a vegetable, aubergine is a berry and a fruit by botanical definition. And you might be surprised to learn that this delicious fruit is not only full of flavour, but it also packs a punch when it comes to health benefits.
Ingredients (serves 6)
1 kg aubergines
150mls olive oil
Juice of one lemon
10 mls red wine vinegar
10 gms fresh oregano leaves
10 gms garlic, chopped
10 gms parsley, chopped
20 gms green finger chili, chopped
40 gms red and green bell pepper (mixed)
20 gms mint leaves, chopped
20 gms coriander leaves, chopped
Lemon, chopped olives and parsley to garnish
Method
Pre-heat oven to 200 degrees. Chop the ends off the aubergines, drizzle olive oil over them and bake for fifteen minutes. Let them cool and then carefully remove and discard the skins. Add the aubergine meat to a food blender and on low speed, add the rest of the ingredients making a thick consistent paste, do not blend until smooth, it is best to leave some texture in the dip. Garnish with chopped olives and chopped parsley, serve with fresh lemon to squeeze and warm pita bread.
Although often considered a vegetable, aubergine is a berry and a fruit by botanical definition. And you might be surprised to learn that this delicious fruit is not only full of flavour, but it also packs a punch when it comes to health benefits.
Ingredients (serves 6)
1 kg aubergines
150mls olive oil
Juice of one lemon
10 mls red wine vinegar
10 gms fresh oregano leaves
10 gms garlic, chopped
10 gms parsley, chopped
20 gms green finger chili, chopped
40 gms red and green bell pepper (mixed)
20 gms mint leaves, chopped
20 gms coriander leaves, chopped
Lemon, chopped olives and parsley to garnish
Method
Pre-heat oven to 200 degrees. Chop the ends off the aubergines, drizzle olive oil over them and bake for fifteen minutes. Let them cool and then carefully remove and discard the skins. Add the aubergine meat to a food blender and on low speed, add the rest of the ingredients making a thick consistent paste, do not blend until smooth, it is best to leave some texture in the dip. Garnish with chopped olives and chopped parsley, serve with fresh lemon to squeeze and warm pita bread.