Mount Athos salad VEGAN

This recipe combines roasted sweet eggplant with coarsely chopped Florina pepper and fresh parsley, creating a delicious traditional dish. The intense flavor of garlic and the subtle aroma of pepper add multidimensional notes to the recipe. Enjoy it as an appetizer or as a traditional and healthy suggestion for a meal. A dish full of flavor and aromas!

200gr
Ingredients

Sweet eggplant, salt, Florina pepper,vegetable oil, garlic, vinegar, salt, fresh parsley, spices

Combinations – usage suggestions

• Mount Athos salad VEGAN can be used as a healthy and tasty choice for your main course, accompanied by rice, potatoes or pasta.• You can also add it to salads for added flavor and protein.• You can also use it as a filling for pies, tarts or sandwiches.Discover the variety of uses it offers and create delicious vegan dishes with Mount Athos influences.Recipe: Hunkar begendi beef with Pitenis Mount Athos saladIngredient&ltsFor the beef:• 1.200 g of beef (chuck or scallop) cut in the size of a large bite• ¼ “Erotokritos” extra virgin olive oil• 2 onions, finely chopped• 1 carrot, finely chopped• 1 clove of garlic• 1 tablespoon of tomato paste• ¾ cup. red wine• 1 package 500 ml Pitenis Traditional Tomato Sauce• 3 bay leaves• 5-6 allspice berries• 1 cinnamon stick• 2-3 sprigs of parsley• 1 lt chicken broth• Salt and pepperFor the mashed potatoes:• 1 tsp. Pitenis Mount Athos salad• 2 tablespoons Pitenis tirokafteri dip PREPARATION For the beef:• In a pot, put the “Erotokritos” extra virgin olive oil to heat up and place the beef so that it gets a very good color.• Finely chop the onions and carrot and add them to the pot• Add the tomato paste• Add the wine and wait 1-2 minutes for the alcohol to evaporate• Add the Pitenis Traditional Tomato Sauce and the spices• Add the broth, salt and pepper• Put the lid on the pot and lower the heat• Cook for 1 ½ – 2 hours until the meat is well tender and the sauce thickens• Add coarsely chopped parsleyFor the mashed potatoes:• In a pan, put a little “Erotokritos” extra virgin olive oil• Add the Pitenis Mount Athos salad• Sauté until it absorbs all juices• Add some parsley and 2 tablespoons of Pitenis tirokafteri dip