Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant greek dip a.k.a. melitzanosalata. It is 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 on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my entire life.
To begin with this 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 medium size aubergines
- Take medium bell pepper
- Get garlic
- Prepare Olive oil
- Take medium size lemon
- Prepare Salt and pepper as you wish
- Get chopped parsley
- Prepare vinegar
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!
So that’s going to wrap this up for this special food eggplant greek dip a.k.a. melitzanosalata recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
