Name: Chiotikes Melitzanes
Ingredients: slender eggplants; white tarama; coarse sea salt; scallions; milk; extra-virgin olive oil; kosher salt; day-old whole wheat bread; fresh flat-leaf parsley; red wine vinegar; tomatoes

Aglaia Kremezi

Chiotikes Melitzanes

Eggplant Stuffed with Tarama

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Preparation info

Difficulty
Easy
Makes
4
servings

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About
Recipes
contents

THIS IS an excellent but simple appetizer that you can prepare in advance and serve at room temperature. Stefanos Kovas, a talented chef from Chios, often cooks this traditional recipe from the northern villages of the island. He serves it with pickled vegetables, like the crunchy Jerusalem artichokes that are a common meze in Nenita, in the southern part of Chios. The eggplants are stuffed with a rustic version of taramosalata—a delicate dip made with cod roe (tarama)—and stale whole wheat bread. You can double the ingredients and serve this filling as a dip, with raw vegetables and crackers, or use it as a sauce for steamed or baked potatoes.

Ingredients

12 small slender eggplants (about 2 pounds total)
Coarse sea salt or kosher salt

Filling

4 ounces day-old whole wheat bread, cut into pieces (about 2 thick slices)
⅔ cup milk
5 scallions (white and most of the green parts), coarsely chopped
3 tablespoons good-quality white tarama (about 2 ounces)
6 tablespoons extra-virgin olive oil, plus more for brushing
1½–2 tablespoons good-quality red wine vinegar
½ cup chopped fresh flat-leaf parsley
2 tomatoes, cored, peeled and diced (optional)

Europe
Greece
Chios
Starter

Method

Cut a deep lengthwise slit in each eggplant and generously salt the interiors. Place the eggplants in a colander and drain for at least 1 hour and up to 3 hours.

Meanwhile, Make the Filling

Place the bread in a medium bowl, add the milk and let stand for 10 minutes.

Mash the bread with a fork. Place the bread with its liquid, the scallions and tarama in a blender or food processor and process into a paste. Add the oil and vinegar and pulse to combine. Transfer the mixture to a medium bowl and stir in the parsley.

Preheat the broiler.

Wipe the eggplants with a paper towel and place them on a baking sheet cut side up and brush with oil. Broil, turning once, for 10 minutes, or until soft. Let cool slightly.

Preheat the oven to 400°F. Oil a baking dish large enough to hold the eggplants.

Stuff the eggplants with the tarama mixture. Place them in the oiled baking dish and sprinkle a few pieces of tomato, if using, on top of the filling in each one. Bake for 15 minutes, then brush the stuffed eggplants with oil and bake for 5 minutes more, or until the stuffing starts to brown. Let cool to room temperature before serving.