Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something which I’ve 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 particular recipe, we have to prepare a few ingredients. 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:
- Prepare 3 medium size aubergines
- Prepare 1 medium bell pepper
- Make ready 1 clove garlic
- Make ready 30 ml Olive oil
- Make ready 1 medium size lemon
- Prepare Salt and pepper as you wish
- Take 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. Note: Serve this with warm pita or chips. Or spread it on sandwiches and pizza; toss it with pasta, a few chopped cherry tomatoes.
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 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. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Baba ghanoush is of Arabic origin, and the primary difference with Melitzanosalata is found in texture and ingredients.
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