Greek Eggplant Dip – Melitzanosalata
Greek Eggplant Dip – Melitzanosalata

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, greek eggplant dip – melitzanosalata. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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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! Melitzanosalata recipe (Greek Eggplant dip) - Tips.

To begin with this particular recipe, we have to first prepare a few components. You can cook greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
  1. Make ready 1 pound eggplant
  2. Make ready 1 red pepper (not spicy)
  3. Prepare 1 garlic clove minced
  4. Prepare 1 1/2 tablespoon olive oil
  5. Get 1 tablespoon red wine vinegar
  6. Make ready 1/4 teaspoon salt
  7. Make ready 1 handful parsley chopped

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. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Steps to make Greek Eggplant Dip – Melitzanosalata:
  1. Preheat oven at 200 Celsius.
  2. Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
  3. Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
  4. Empty on flat plate and smash with a fork for a few minutes, until blended.
  5. Dice the pepper and add to the eggplant and mix well.
  6. Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
  7. Add the vinegar and mix well. Taste and add salt as needed.
  8. Cover and let it sit in the refrigerator for at least one hour before serving.

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party! Melitzanosalata (Greek Eggplant Dip) Jump to Recipe · Print Recipe 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. Roasted Greek Eggplant Dip - Melitzanosalata, is a simple yet tasty dish of roasted eggplant, red pepper, onion, garlic, oil, and lemon juice. It's perfect spread on crusty bread, toasted pita, crudités, or as part of a larger Greek meze platter!

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