This month Eugene, who usually goes behind the camera, is going in front of the camera and presenting KO’s Melitzanosalata! Eugene learned how to make this dip during a trip to Santorini, over a decade ago, where he received a personal and impromptu lesson on grilling and smoking eggplants at Captain John’s Tavern, an isolated tavern on the beach-side of the island at that time.
Eugene has now taught our eldest to make this dip and he in turn has taught his friends, who in turn have taught their parents. Yes, it’s that good, that everyone wants to learn how to make it! Watch, learn, prepare it yourself and see how many people you inspire to learn to make this simple, yet delicious dip!
This is a recipe I have learnt from my mum, Antigoni, and one she learnt from her mother, Stavroula. It has now become one of my signature dishes and all my family and friends become very excited and animated when I prepare it. This recipe was, in fact, the catalyst for the creation of Kali Orexi. I was holding out for my mum to share this recipe with you, but she is a little camera-shy. So instead, I am sharing it with you. It takes a bit of time and lots of love to make, but the love will come back to you many times over when you share it. Try it and see!
Greek Easter is a very special time of the year, with many traditions and rituals. These include fasting, attending church, receiving communion and then feasting with family and friends. For Nikiforo, no Easter celebration is complete without personally selecting and roasting a lamb on the spit – a tradition he has embraced since his childhood in Kastraki, Greece. Nikiforo, therefore, welcomed the opportunity to share this recipe with KO and he hopes it inspires you to embrace this quintessential tradition as part of your family’s Easter celebrations.