Skordalia (Sκορδαλιά) A Hearty Meal For Couples…why for couples? Because with so much garlic, you really don’t want your beloved to go sleep in the next room! Unless of course you DO want them to go and sleep in the next room, that could be a way to make that happen!
Skordalia or skordhalia/skorthalia (σκορδαλιά [skorðaˈʎa], in Greek also called αλιάδα ‘aliada/aliatha), is a thick puree (or sauce, dip, spread, etc.) in Greek, made by combining crushed garlic with a bulky base
and you can add potatoes and eggplant. It’s DELICIOUS especially if you love garlic! The whole house smells for DAYS.
First time I cooked this, Eva thought I had burnt garlic as a way to ward off demons. I thought that’s what sage was used for but then garlic was used to ward off Dracula so you never know it might work!
If you don’t like your vegetables and want some meat or fish, you can replace the vegetables with fish or some lamb.
How do you make it and what are the ingredients?
Vegetables (to fry)
3 Zucchini’s sliced length ways
1 Medium Eggplant sliced length ways
2 Medium Potatoes – peeled and sliced
Little bit of Thyme
Little bit of Vinegar
Skordalia
3 Medium potatoes
3 Cloves garlic (or more if you REALLY like garlic or you’re trying to ward off Dracula)
1 Tablespoon Vinegar
1 Tablespoon Olive Oil
Fry The Vegetables
- Wash and lightly salt the zucchini, Eggplant and potato.
- Heat the frying pan and olive oil then fry the vegetables until light brown on both sides
- Place on a plate, sprinkle fresh thyme leaves and a little bit of vinegar.
Making the Skordalia
- Boil and mash the potatoes with the garlic cloves
- Stir through the vinegar and olive oil
- Pour over the top of the fried vegetables.
Serve with some hot freshly baked bread!
The post Cooking: Eggplant, Zucchini & Potato Skordalia (Sκορδαλιά) A Hearty Greek Meal appeared first on Zoe Lambros Journal.
