Tria Recipe

Name: Stella's Tria Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 pieces Pita Bread; 1 medium Cucumber; 2 cloves Garlic; 1 cup Greek Yogurt; 4 tbs Olive Oil; 2 tbs Lemon Juice; 1 tsp Salt; 1 tsp Black Pepper; 1 large Eggplant; 1 cup Tarama (Fish Roe); 1 cup Bread Crumbs

Inspired by Stella's

Time1h

Serves4

with tzatziki, melitzanosalata, taramosalata

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Ingredients

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Main Ingredients

4 pieces Pita bread

1 medium Cucumber

2 cloves Garlic

1 cup Greek Yogurt

4 tbs olive oil

2 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp black pepper

1 large Eggplant

1 cup Tarama (Fish Roe)

1 cup Bread Crumbs

Method

Preparation of Tzatziki

Make the Tzatziki

Grate the cucumber and squeeze out excess moisture. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, salt, and black pepper. Stir until well combined and refrigerate for at least 30 minutes.

Preparation of Melitzanosalata

Prepare the Melitzanosalata

Preheat your oven to 400°F (200°C). Cut the eggplant in half and brush with olive oil. Place it cut-side down on a baking sheet and roast for about 30 minutes until soft. Allow to cool, then scoop out the flesh and blend it with olive oil, lemon juice, salt, and pepper until smooth. Refrigerate.

Preparation of Taramosalata

Make the Taramosalata

In a blender, combine the tarama (fish roe), lemon juice, and a little water. Slowly add the olive oil while blending until the mixture becomes creamy. Stir in the bread crumbs for texture and adjust seasoning if necessary.

Final Assembly

Assemble the Dish

Warm the pita bread in the oven or on a skillet. Serve the tzatziki, melitzanosalata, and taramosalata in small bowls alongside the warm pita bread for dipping.