Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my whole life. They are fine and they look fantastic.
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 get started 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 that.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Prepare 3 medium size aubergines
- Prepare 1 medium bell pepper
- Prepare 1 clove garlic
- Make ready 30 ml Olive oil
- Get 1 medium size lemon
- Make ready Salt and pepper as you wish
- Make ready 1/2 bunch chopped parsley
- Prepare 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.
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 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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