Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my entire 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 begin with this recipe, we have to prepare a few components. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Make ready 3 medium size aubergines
- Make ready 1 medium bell pepper
- Make ready 1 clove garlic
- Take 30 ml Olive oil
- Make ready 1 medium size lemon
- Take Salt and pepper as you wish
- Get 1/2 bunch chopped parsley
- Take 2 tsp vinegar
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 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.
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!
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. Greek Eggplant Dip melitzanosalta is a light and tasty appetizer, that is perfect served with vegetables, sesame crackers or pita chips. I'm sure none of you will mind, right? We are starting off our meal with this super delicious Greek Eggplant Dip, aka Melitzanosalata….
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