Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. It is one of my favorites food recipes. 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 well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my entire life.
This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some spicy feta cheese dip. Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.
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 can achieve it.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Get 3 medium size aubergines
- Get 1 medium bell pepper
- Prepare 1 clove garlic
- Get 30 ml Olive oil
- Make ready 1 medium size lemon
- Prepare Salt and pepper as you wish
- Take 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. If you're looking for full emersion, you can top it with. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata! The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be!
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!
Cooking the eggplants on a gas stove give them a nice, smoky flavor! Greek Eggplant Dip melitzanosalta is a light and tasty appetizer, that is perfect served with vegetables, sesame crackers or pita chips. I'm sure none of you will mind, right? We are starting off our meal with this super delicious Greek Eggplant Dip, aka Melitzanosalata…. Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces: also a perfect in a sandwich or a Pita Gyro.
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