Ikaria II: Come the revolution, we'll all have eggplant

Ikaria’s obscurity and isolation have made it an interesting place indeed. For years Athens didn’t want to spend money on improvements in that remote location. Electricity and plumbing didn't come to most of the island until the 1970s, with the first medical clinic and local airport only opening a few years ago (both funded primarily by the Pan-Icarian Brotherhood in the US).

The Greek government used the island as a dumping ground for Communist political prisoners through the 1970s. The combined effect of official neglect and the influx of Communists exiles resulted in much of the island becoming (and remaining) radically left-wing and a gathering place for subversive writers and intellectuals, not to mention a terrorist cell or two.

Andreas insists his radical countrymen are the reason our phone makes funny noises and he always has to take his shoes off at the airport. If Homeland Security shows up at our door I am going to wow them with this dip; it’s good with flatbread crackers or pita, or put a spoonful on your plate to enjoy with souvlaki or lamb chops.




Melitzanosalata

1 large eggplant
8 cloves garlic
1/2 C. olive oil, divided
½ C. crumbled feta cheese
(note: exact amounts of garlic, oil, and feta depend on the size of the eggplant)

Preheat oven to 375 degrees. Cut eggplant in half lengthwise and place both pieces cut side up in a baking dish or roasting pan. Brush 2 T. of the olive oil on the cut sides (it will soak in right away). Place dish in oven and roast eggplant until cut side is dark brown, about 45 minutes to an hour (see photo).

While the eggplant is roasting, peel the garlic cloves and have the oil and cheese ready. When eggplant is cooked, remove it from the oven and immediately place hot eggplant in the bowl of a Cuisinart fitted with a steel blade. Add the peeled garlic. Turn the processor on and add the remaining oil through the feed tube while it is going. Process until almost smooth. You want the garlic to be well chopped with just some dark flecks of eggplant skin visible. Add the cheese and process briefly so that there are still some small chunks of feta. Serve chilled or at room temperature as a side dish salad, or as an appetizer with crackers or pita.

If you do not have a food processor, you should be able to make this with an electric mixer or a potato masher. Without a food processor I would recommend cubing the eggplant before roasting it to avoid large pieces of skin in the salad, which can be chewy. Roasting time will probably be shorter.