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Βράζουμε τα μακαρόνια σύμφωνα με τις οδηγίες για το χρόνο βρασμού. Ταυτόχρονα σε ένα βαθύ μπολ τρίβουμε την ντομάτα και κόβουμε φύλλα φρέσκου βασιλικο…
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Nikos Galerakis
• 3w
13 recipes
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Nikos Galerakis
This is one of those dishes I can make with my eyes closed — eggplant held right over the flame until the skin is black and cracking, then folded into…
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Nikos Galerakis
• 3w
13 recipes
0
likes
Nikos Galerakis
This is one of the oldest things I make, and I never get tired of it. Every meyhane worth its salt has a version of this on the table before you've ev…
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Nikos Galerakis
• 3w
13 recipes
0
likes
Nikos Galerakis
This is the dish I make first when the coals are hot and the evening is just beginning — the eggplant goes straight into the flame, black and blistere…
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Nikos Galerakis
• 3w
13 recipes
0
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Nikos Galerakis
This is the meze I make first, every time, before anything else hits the table. Whole eggplant held over open flame until the skin cracks black and th…
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Nikos Galerakis
• 3w
13 recipes
0
likes
Nikos Galerakis
This is the dish I make when the night is long and the table needs anchoring. We burn the eggplant black over flame — not by accident, on purpose — be…
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Nikos Galerakis
• 3w
13 recipes
0
likes
Nikos Galerakis
This is the meze I put on the table before anyone even sits down. Eggplant that has been properly burned — not roasted, burned — laid warm and smoky o…
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Nikos Galerakis
• 3w
13 recipes
0
likes
Nikos Galerakis
This is the plate that hits the table first at my meyhane, before anyone has even settled into their chair. I make it the old way — eggplant held dire…
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