Authentic Hellenic Dips and Spreads

Cooking instructions

    2 large eggplants
    4 cloves garlic, peeled and minced
    1/3 cup extra virgin olive oil, freshly squeezed lemon juice
    3/4 teaspoon sea salt
    1/4 teaspoon pepper
    1 whole red pepper peeled
    Chopped fresh parsley leaves and olives for garnish

    Preheat the oven to 400 degrees Fahrenheit. Place the eggplants and the red pepper  on a foil-lined baking sheet and pinch  a few times with a fork the the eggplants . cook for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
    Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes. Chopped the red pepper
    Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt,pepper and red pepper . Stir well, taste, and add sea salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

Tzatziki (The Greek flag)
    2 of a large cucumber, unpeeled
    2  cup plain full-fat sheep milk Greek yogurt
    2 large garlic cloves, finely minced
    2 tablespoons extra virgin olive oil
    1 tablespoon red vinegar
    1 tablespoon minced fresh dill

    Grate the cucumbers.Add 2 spoons sea salt  and let them drain through a fine mesh sieve in the fridge for 2 hrs
    Combine the yogurt, garlic, oil, vinegar, in a large bowl.
    Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.

HUMMUS(Ancient secret power food )
    1/3 cup good-quality tahini(sesame seed oil)
    2 tablespoons extra virgin olive oil
    3/4 teaspoon  sea salt
    2 medium cloves garlic, peeled roasted  and smashed
    1 whole red onion peeled and roasted
    juice of 1 lemon (2–3 tablespoons)
    1 lb (soaked in water over night) boil chickpeas
    optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts,whoLe roasted chick peas

    Add tahini, cold water, olive oil, sea salt, garlic and lemon juice to a food processor.  Puree until smooth.
    Add in the chickpeas.  Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth.  If it seems too thick, add in another tablespoon or two of water.
    Taste and season with additional salt,  and/or lemon juice if needed.

SPICE FETA SPREAD(For bread lovers )
    1 lb wood barrel  feta cheese
    2 medium roasted red peppers*
    2 tablespoons olive oil
    1 tablespoon red wine vinegar
    1 small clove garlic
    1 teaspoon crushed red pepper flakes (or more, to taste)
    optional garnishes: extra crumbled feta, extra crushed red pepper flakes, dried oregano, and/or Kalamata olives

    Combine all ingredients in a food processor and puree until smooth. SERVED WITH WARM PITA BREAD  

Dining with chef Demetrios Pyliotis


Poseidon Restaurant

1131 Washington Av

Miami Beach, FL

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