Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, aubergine dip (melitzanosalata). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Aubergine dip (Melitzanosalata) is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Aubergine dip (Melitzanosalata) is something that I’ve loved my entire life.
Melitzanosalata recipe (Greek Eggplant dip) - Tips. When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to bake until soft and cooked throughout. If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to infuse the flesh with its light, smoky flavor. Melitzanosalata is a a deliciously moreish dip of smoky burnt aubergines, garlic, lots of olive oil and a touch of lemon.
To get started with this particular recipe, we must first prepare a few ingredients. You can have aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine dip (Melitzanosalata):
- Get 2 Aubergines
- Get 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
- Get 1/2 cup Olive Oil
- Get Salt
- Make ready Pepper
- Prepare 2 tablespoon Balsamic Vinegar
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, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.
Instructions to make Aubergine dip (Melitzanosalata):
- Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant, and bake at 200 degrees for 1 hour or until very soft. Once taken out of the oven let them cool off completely before started the peeling process.
- Peel the skin off the eggplant and add them into your food processor and mix until smooth, then add in the garlic. Pour the mix into a bowl and slowly pour in the Olive Oil while mixing with a fork, add in the vinegar, salt, pepper and continue the mixing process. Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth.
- Place in the refrigerator to cool for a while before eating. Some do enjoy eating this dip warm but I think the taste is stronger eaten cold. Kali Orexi !!!
Be sure to check out my tips for best results! 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! 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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