Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, greek eggplant dip – melitzanosalata. It is one of my favorites. For mine, I am going to 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. Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley.
Greek Eggplant Dip – Melitzanosalata is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Greek Eggplant Dip – Melitzanosalata is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Make ready 1 pound eggplant
- Make ready 1 red pepper (not spicy)
- Make ready 1 garlic clove minced
- Prepare 1 1/2 tablespoon olive oil
- Prepare 1 tablespoon red wine vinegar
- Make ready 1/4 teaspoon salt
- Make ready 1 handful parsley chopped
Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip. And it's versatile—you can serve it with crusty bread as an appetizer or as a side dish with meat. Some melitzanosalata recipes can get pretty. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata!
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.
Some melitzanosalata recipes can get pretty. 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! Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice.
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