Hello everybody, I hope you’re having an incredible 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. For mine, I am going to make it a bit tasty. 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 is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something which I’ve loved my whole life.
Melitzanosalata recipe (Greek Eggplant dip) - Tips. When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to bake until soft and cooked throughout. If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to infuse the flesh with its light, smoky flavor.
To get started with this particular recipe, we have to first prepare a few components. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Get 3 medium size aubergines
- Prepare 1 medium bell pepper
- Prepare 1 clove garlic
- Take 30 ml Olive oil
- Make ready 1 medium size lemon
- Take Salt and pepper as you wish
- Make ready 1/2 bunch chopped parsley
- Take 2 tsp vinegar
Be sure to check out my tips for best results! 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. Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice.
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!
You can serve this eggplant appetizer as a part of a mezze platter with some pita. If you are familiar with Mediterranean recipes, you know that dips are pretty common throughout the cuisines of the Middle East. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Melitzanosalata is a Greek eggplant dip made with roasted eggplant and simple flavors. This is a flavorful and light appetizer, and a perfect addition to your Mediterranean grazing table.
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