Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, greek eggplant dip – melitzanosalata. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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! Melitzanosalata recipe (Greek Eggplant dip) - Tips.
Greek Eggplant Dip – Melitzanosalata is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Greek Eggplant Dip – Melitzanosalata is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
- Make ready 1 pound eggplant
- Make ready 1 red pepper (not spicy)
- Make ready 1 garlic clove minced
- Get 1 1/2 tablespoon olive oil
- Take 1 tablespoon red wine vinegar
- Get 1/4 teaspoon salt
- Take 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:
- Preheat oven at 200 Celsius.
- Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
- Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
- Empty on flat plate and smash with a fork for a few minutes, until blended.
- Dice the pepper and add to the eggplant and mix well.
- Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
- Add the vinegar and mix well. Taste and add salt as needed.
- 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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