Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my entire life. They are nice and they look fantastic.
This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some spicy feta cheese dip. Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.
To begin with this particular recipe, we must prepare a few ingredients. You can have eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Take 3 medium size aubergines
- Take 1 medium bell pepper
- Make ready 1 clove garlic
- Get 30 ml Olive oil
- Get 1 medium size lemon
- Make ready Salt and pepper as you wish
- Make ready 1/2 bunch chopped parsley
- Prepare 2 tsp vinegar
Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. If you're looking for full emersion, you can top it with. Greek Eggplant Dip melitzanosalta is a light and tasty appetizer, that is perfect served with vegetables, sesame crackers or pita chips.
Instructions
Steps to make Eggplant Greek dip A.K.A. Melitzanosalata:
- The night before: You bake in 200 degrees at the oven the aubergines and pepper wrapped each one in an aluminum foil. You bake them till they are very very soft (try to check with a fork after 30 min). When they will be ready unwrap them, take their skin out (aubergines and pepper) while they are warm and let them cool all night in a strainer
- Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
- If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!
I'm sure none of you will mind, right? We are starting off our meal with this super delicious Greek Eggplant Dip, aka Melitzanosalata…. Melitzanosalata - Greek Eggplant Dip a healthy recipe made from fresh picked roasted eggplant, garlic, oil, and lemon juice and herbs. Melitzanosalata or Greek Eggplant Dip/Spread. (find the other Greek recipes here.) I once found a similar recipe on another blog and he had titled his recipe. Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice.
So that’s going to wrap it up for this exceptional food eggplant greek dip a.k.a. melitzanosalata recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
