Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, eggplant greek dip a.k.a. melitzanosalata. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my entire 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 begin with this recipe, we have to prepare a few components. You can have eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Get 3 medium size aubergines
- Make ready 1 medium bell pepper
- Get 1 clove garlic
- Take 30 ml Olive oil
- Take 1 medium size lemon
- Get Salt and pepper as you wish
- Make ready 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. Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice. 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.
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 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. Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip. And it's versatile—you can serve it with crusty bread as an appetizer or as a side dish with meat. Melitzanosalata is a Greek Eggplant Dip often served as a mezé platter with pita bread for dipping.
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