Make Ahead

"Skorta": Skordalia, Sorta

November 19, 2013
2 Ratings
Author Notes

My spin on the Greek potato and garlic dish. Roasting the garlic mellows its bite, while adding silky roasted eggplant, as well as feta and ricotta cheeses to the potato makes for a light, airy puree without the gummy consistency that is often the result of putting potatoes in the food processor. Skordalia is often served with fish; I like this preparation paired with swordfish and Italian salsa verde. But it also works terrifically as a dip or spread. Note: The ricotta really has to be the fresh, creamy kind. None of that grainy supermarket stuff--if you can't find or make your own fresh ricotta, either omit it or double the amount of feta. —Chris Hagan

  • Makes About 1 pint
Ingredients
  • 1 russett potato, 10-12 oz
  • 1 small eggplant, about 12 oz
  • 1 head of garlic
  • 4 ounces feta cheese, crumbled
  • 4 ounces fresh ricotta cheese
  • 1/2 teaspoon dried oregano
  • lemon juice, to taste (start with half a lemon and adjust from there)
  • 1/2-3/4 cups olive oil, plus extra for roasting
  • salt and freshly ground pepper
In This Recipe
Directions
  1. Heat oven to 425F. Poke potato all over with a fork, then wrap in foil and bake for one hour.
  2. Halve eggplant lengthwise. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a foil-lined baking tray. Add to the oven when the potato is halfway done and bake them together for the remaining half hour, then remove from the oven and allow to sit until cool enough to handle. Meanwhile, drop oven temp to 350. Cut the pointy end off the garlic to expose the cloves. Drizzle with olive oil and season with salt and pepper. Wrap in foil and bake 20-30 minutes, or until it smells like awesome.
  3. Peel the potato and rice it into the bowl of a food processor. Peel and chop the eggplant and add it to the bowl along with the roasted garlic, the feta, ricotta, oregano, salt, pepper, and lemon juice. Stream in the olive oil with the motor running, and process until smooth. Can be served warm or cold.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Regine
    Regine
  • Chris Hagan
    Chris Hagan

4 Reviews

LeBec F. March 4, 2016
another inventive leap;what an admirable thinker you are!
 
Regine November 19, 2013
I am laughing at myself regarding the rice. Thanks for clarification and you did well adding what the dish can be eaten will. I will more than definitely try it soon as it sounds really tasty and different. Thanks!
 
Regine November 19, 2013
Yummy. Sounds ultra delicious but since you categorized it as a condiment, can you add what you recommend that it be eaten with. Also, you mentioned rice in instructions. Is that a mistake?
 
Author Comment
Chris H. November 19, 2013
I meant rice in the verbal sense--as in, put the potato through a ricer. I also embellished the headnote--skordalia often accompanies fish, but it's pretty versatile in that it's also good as a dip, or spread on bread or pita. It would also make a good panini spread--try it with tomatoes, mozzarella, and Italian salsa verde.