Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, eggplant greek dip a.k.a. melitzanosalata. It is one of my favorites. This time, I will make it a little bit unique. 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.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something which I’ve loved my entire life.
To begin with this recipe, we must 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:
- Make ready 3 medium size aubergines
- Prepare 1 medium bell pepper
- Take 1 clove garlic
- Prepare 30 ml Olive oil
- Make ready 1 medium size lemon
- Take Salt and pepper as you wish
- Make ready 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). 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.
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. You've probably not tried your hand at too many eggplant dishes. Well, eggplants can be used to make a great dip.
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