I can't think of anything new and unusual, but my Greek family and all of our Greek friends would serve skordalia with fried eggplant, fried zucchini, crispy fried fish, and boiled or steamed beets. I'd think you could add a dab to enliven a salad dressing for greens, pasta or even potatoes. My family recipe used boiled potatoes as the thickener; using fresh bread is also traditional. I love the stuff!

Wouldn't it be good as a dressing for a salade nicoise....?
Drizzled over a plate of lettuce, cold steamed asparagus, sliced tomatoes, avocado wedges and tiny boiled new potatoes?
Linda C

I'd toss some grilled shrimp in it and make a shrimp Pannini sandwich with tomatoes, avacado, lettuce and bacon. Yum!

Mmmmmm.

shambo, when you use potatoes or bread to thicken, does that make it the "shmear" that my favorite Greek restaurant serves with pita? How do you do it?

Since you asked, I'll give you the link to my family recipe. It also includes a video from a public access TV show my husband and I did ten years ago. The show was about three Greek sauces for vegetables and skordalia is the last sauce.

I don't know if skordalia is the sauce your restaurant serves. It may not be just because it is so very potent and some people might not enjoy it. Is the restaurant sauce made with yogurt & cucumbers? Could it be tzatziki?

When my mom or grandmother made skordalia (they used potatoes), it was part of the entire meal. We'd have fried fish, fried eggplant, and boiled beets. Everything got covered with the garlic sauce and afterward everyone stunk to high heaven. But we all stunk together, so I guess it was OK.

Here is a link that might be useful: Skordalia

Thanks for the link, shambo. I'm looking forward to watching you!

That restaurant has tzatziki, too, and a wonderful eggplant shmear that I love as well -- but the skordalia is my favorite. It's much thicker than my sauce, though -- it's almost as thick as hummous. What thickness do you like best? Did you family ever use it like a shmear?

Our family liked it pretty thick, at least thick enough to spread on the fried eggplant and fish. It wasn't as runny as a salad dressing, more like a dip consistency. I don't remember if my dad ever ate it with bread. It was mainly the fish, eggplant, and beets.

Here's a entry from a Greek fellow's blog about skordalia. It has a picture that shows the consistency and there's a different recipe.

Here is a link that might be useful: Skordalia

I put some in some tuna instead of plain mayo yesterday, and it was really good.

And show me where it says you can't put some chopped artichoke hearts in the tuna salad.