Greek Eggplant Dip – Melitzanosalata
Greek Eggplant Dip – Melitzanosalata

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, greek eggplant dip – melitzanosalata. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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! We made Melitzanosalata, a Greek eggplant dip recipe. This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some spicy feta cheese dip.

Greek Eggplant Dip – Melitzanosalata is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Greek Eggplant Dip – Melitzanosalata is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. 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:
  1. Prepare 1 pound eggplant
  2. Make ready 1 red pepper (not spicy)
  3. Take 1 garlic clove minced
  4. Prepare 1 1/2 tablespoon olive oil
  5. Take 1 tablespoon red wine vinegar
  6. Make ready 1/4 teaspoon salt
  7. Get 1 handful parsley chopped

Some melitzanosalata recipes can get pretty. 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. If you're looking for full emersion, you can top it with.

Instructions 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.

It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. If you're looking for full emersion, you can top it with. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata! The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be! Cooking the eggplants on a gas stove give them a nice, smoky flavor!

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