Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, aubergine dip (melitzanosalata). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant. Melitzanosalata is the famous Greek Eggplant Dip (Greek Aubergine Dip depending on where you live!) If there was a holy trinity of dips in Cyprus it would be Taramasalata (the pink smoked. Melitzanosalata: Greek aubergine dip is a wonderful vegan dip full of flavour and taste.
Aubergine dip (Melitzanosalata) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Aubergine dip (Melitzanosalata) is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine dip (Melitzanosalata):
- Take 2 Aubergines
- Take 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
- Prepare 1/2 cup Olive Oil
- Get Salt
- Make ready Pepper
- Make ready 2 tablespoon Balsamic Vinegar
This is similar to baba ganoush but without tahini. This is so tasty and refreshing. 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.
Steps to make Aubergine dip (Melitzanosalata):
- Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant, and bake at 200 degrees for 1 hour or until very soft. Once taken out of the oven let them cool off completely before started the peeling process.1. Peel the skin off the eggplant and add them into your food processor and mix until smooth, then add in the garlic. Pour the mix into a bowl and slowly pour in the Olive Oil while mixing with a fork, add in the vinegar, salt, pepper and continue the mixing process. Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth.
- Place in the refrigerator to cool for a while before eating. Some do enjoy eating this dip warm but I think the taste is stronger eaten cold. Kali Orexi !!!
Preheat an oven to a high temperature grill. Place the aubergines on a baking tray and cook under the grill, turning occasionally, until well charred and completely soft. Melitzanosalata is such a delicious eggplant dip. The difference between cooked aubergine or eggplant is enormous. Cooked eggplant can become soft and a little soggy while roasted aubergine.
So that’s going to wrap this up with this special food aubergine dip (melitzanosalata) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
