Antzougia with a Kiwi Twist

Ingredients

In this Kiwi-inspired adaptation of Antzougia, we incorporate New Zealand honey and Greek-style yogurt made locally, adding a touch of sweetness and tanginess to the dish. These modifications enhance the flavors and create a unique fusion of Greek and New Zealand cuisines. We alse have the original recipe for Antzougia, so you can check it out.

• 2 large eggplants (800g / 1.8lb) 2 large eggplants (800g / 1.8lb)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup extra virgin olive oil (60ml) 1/4 cup extra virgin olive oil (60ml)
• 2 tablespoons New Zealand honey 2 tablespoons New Zealand honey
• 1 cup Greek-style yogurt (240g) 1 cup Greek-style yogurt (240g)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 4g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.
3. 3.
   In a small bowl, combine the minced garlic, olive oil, salt, and pepper.
4. 4.
   Brush the mixture onto the flesh of the eggplants, ensuring they are well coated.
5. 5.
   Place the eggplants on a baking sheet, cut side up, and roast in the preheated oven for 40-45 minutes, or until the flesh is soft and golden.
6. 6.
   Remove the eggplants from the oven and let them cool slightly.
7. 7.
   Scoop out the flesh of the eggplants and transfer it to a bowl.
8. 8.
   Mash the roasted eggplant flesh with a fork until smooth.
9. 9.
   Add the New Zealand honey to the mashed eggplant and mix well.
10. 10.
    Allow the mixture to cool completely.
11. 11.
    Once cooled, fold in the Greek-style yogurt until well combined.
12. 12.
    Adjust the seasoning with salt and pepper, if needed.
13. 13.
    Transfer the Antzougia to a serving dish and garnish with fresh parsley.
14. 14.
    Serve chilled or at room temperature.

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and glossy. The skin should be smooth and free from blemishes. To reduce bitterness, you can sprinkle salt on the sliced eggplants and let them sit for 30 minutes before rinsing and patting dry.
• Greek-style yogurt — Opt for a full-fat Greek-style yogurt for a creamier texture. If you prefer a lighter version, you can use low-fat Greek-style yogurt.

Tips & Tricks

• For added flavor, you can sprinkle some smoked paprika or cumin on top of the Antzougia before serving.
• If you prefer a smoother texture, you can blend the roasted eggplant flesh in a food processor instead of mashing it with a fork.
• Serve the Antzougia with warm pita bread or toasted baguette slices for a delicious appetizer or light meal.
• Feel free to adjust the amount of garlic according to your taste preferences.
• Leftover Antzougia can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Antzougia as a dip with warm pita bread or toasted baguette slices. It can also be enjoyed as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil on top of the Antzougia and sprinkle some fresh parsley leaves. Serve it in a shallow bowl or on a platter, allowing the vibrant colors of the dish to shine.