Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something which I’ve loved my whole life.
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 get started with this recipe, we have to prepare a few ingredients. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Take 3 medium size aubergines
- Prepare 1 medium bell pepper
- Take 1 clove garlic
- Prepare 30 ml Olive oil
- Prepare 1 medium size lemon
- Take Salt and pepper as you wish
- Prepare 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. Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice.
Instructions 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!
Melitzanosalata which roughly translates to "eggplant salad" is a classic Greek dish that's made with charred eggplants. It's perfect as a dip or spread on a Greek mezze platter. Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces: also a perfect in a sandwich or a Pita Gyro. Melitzanosalata, along with Tzatziki, Pita bread, roasted octopus, Souvlaki, Greek salad, and other delicious small plates, is one of the most traditional. Greek Eggplant Dip melitzanosalta is a light and tasty appetizer, that is perfect served with vegetables, sesame crackers or pita chips.
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