Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Melitzanosalata is a simple, rustic Greek eggplant dip made with roasted, perfectly smoky eggplant with garlic, parsley, red onions, lemon juice and extra virgin olive oil. It's the perfect appetizer with pita or your favorite bread; or serve it next to grilled meats or even fish. Be sure to check out my tips for best results! A flavourful Greek eggplant dip, which is the perfect addition to your meze platter, a delicious side for a meaty dish or just on its own!
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something which I’ve loved my whole life.
To get started with this 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 that.
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The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Take 3 medium size aubergines
- Get 1 medium bell pepper
- Make ready 1 clove garlic
- Get 30 ml Olive oil
- Take 1 medium size lemon
- Prepare Salt and pepper as you wish
- Prepare 1/2 bunch chopped parsley
- Take 2 tsp vinegar
Add it to the bowl with eggplant and pepper. Thinly slice the green part of the spring onions and the parsley (only the leaves). Melitzanosalata is one of the tastiest Greek Appetizers made from pureed, oven baked, eggplant mixed with garlic, olive oil, lemon and Greek yogurt, then sprinkled with chives. It is perfect paired with Greek Tiropita.
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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 one of the tastiest Greek Appetizers made from pureed, oven baked, eggplant mixed with garlic, olive oil, lemon and Greek yogurt, then sprinkled with chives. It is perfect paired with Greek Tiropita. We learned how to make it during our culinary adventures in Athens last year. HOW TO MAKE GREEK EGGPLANT DIP - MELITZANOSALATA. Place on baking sheet, flesh side down.
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