Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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!
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my whole life.
To begin with this recipe, we have to 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.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Get 3 medium size aubergines
- Take 1 medium bell pepper
- Get 1 clove garlic
- Take 30 ml Olive oil
- Make ready 1 medium size lemon
- Prepare Salt and pepper as you wish
- Prepare 1/2 bunch chopped parsley
- Get 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 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.
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!
It is often served as part of a Greek Mezze (or appetizer plate), served family style for the whole table. It is a healthy and flavorful dip that you will love making again and again. An exact translation of the Greek word melitzanosalata is "eggplant salad". "Melitzano" means eggplant in Greek and "Salata" means salad. 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.
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