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Melitzanosalata at Shukette

Watch the full documentary and find recipes at: https://www.plantforwardkitchen.org/i... Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalata. She mixes grilled eggplant with roasted peppers, garlic, serrano chiles, red onion, parsley, lemon juice and olive oil. Chef Madeleine serves the dip as a shared appetizer with freshly baked breads and crudité. ————————————————————————————————————————————————————— CIA: https://www.ciachef.edu CIA for Enthusiasts: https://www.ciafoodies.com CIA at Copia: https://www.ciaatcopia.com CIA ProChef: https://www.ciaprochef.com Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.