Macedonian Cuisine // Stuff you’ll find on a Macedonian Dinning Table – Garlic-y Eggplant Bread Dip.
Growing up, I wasn’t quite the fan of these garlic-y, mashed eggplants, peppers, winter melon, and whatnot meals. And, as Macedonians, we always had those on our dinning tables. I think that the biggest reason for me not loving those was garlic, which was something I definitely, like, didn’t like at all. I think that’s mostly because it reminded me of, like, really old people, usually distant relatives, who eat everything garlic-y all the time, and then, for some reason want to kiss you at least on the corner on your lips. And just when you think that’s over, they spit-ask you, very loudly and very closely to your face, something stupid, like “why don’t you come visit more often?” Ahm, I don’t know. Your breath?
Anyway, since that doesn’t happen that often now, actually I don’t remember when it was the last time I was traumatized by old people’s garlic breath on my mouth, which I can’t be more thankful for, I’m starting to get used to meals that have, well noticeable amounts, garlic. And this one sure does. But, my father made it a while ago, and surprisingly, Angela and I couldn’t have enough of it. And if this continues, who knows, maybe very soon I’ll be that distant relative whose breath reeks of garlic and wants to mouth kiss people just cause, you know? Except I’m still young. And sexy (yellow dude wearing sunglasses emoji). I’m kidding. I ain’t turning in a mouth-kissing relative. Anyway, head on below for the delicious Eggplant and Roasted Green Peppers Garlic-y Dip.
Eggplant Garlic Dip.
*Note The following amounts of ingredients will give you enough of the garlic-y eggplant dip for you to serve (4), and store some. Use wrapping foil to cover the bowl, and keep it in the freezer. My father finished the last bowl after it was stored in the freezer for a week, and he’s alive, so… tried and safe!
– 2 Eggplants
– 1/2 kg (18 oz) Green Peppers
– 1 Hot Green Pepper
– 1 Small Garlic Head (4-5 cloves)
– Fresh Parsley
– Olive Oil
– Salt and Pepper
– other seasonings (optional)
1. Preheat the oven to 200 C (400 F), and wash the eggplant, peppers and parsley.
2. Wrap the eggplants in aluminum foil, put them on a baking pan, alongside the green peppers (remember, one of them should be hot), and put them in the oven for around 30 minutes, while checking and turning the peppers over so they are nicely and evenly roasted on both sides.
3. Once the peppers are roasted and your eggplants are soft, take them out, and let them cool off for around 10-15 minutes.
4. Peel the roasted peppers, remove the seeds and put aside. Remove the foil from the eggplants and peel them. Put them with the peppers.
5. In a separate bowl, put 1 teaspoon salt (this is your starting point, but later, as you’ve finished the dip, you’ll taste it, and if you feel like more salt, and you probably will, add more. It’s up to you how much exactly), minced garlic, and mash them.
6. Chop the eggplants and peppers, put them with the salt and garlic, and mash them.
7. Add chopped fresh parsley, olive oil, vinegar (start with 1 tablespoons of each, and then gradually add more; I put around 2.5-3 tablespoons of olive oil and the same amount vinegar), salt, pepper and other seasonings (I put ginger powder, garlic powder, dry basil, but again, up to you and your personal taste) and mix everything together.
8. Refrigerate for an hour and serve with crusty bread, and white cheese.
And what are some of the thing you always have on your dining table? Share that in comments, I’d love to know what you eatin’!