Greek Eggplant Dip – Melitzanosalata
Greek Eggplant Dip – Melitzanosalata

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, greek eggplant dip – melitzanosalata. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Greek Eggplant Dip – Melitzanosalata is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Greek Eggplant Dip – Melitzanosalata is something that I have loved my entire life. They are nice and they look wonderful.

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.

To get started with this recipe, we have to prepare a few components. You can have 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. Get 1 pound eggplant
  2. Prepare 1 red pepper (not spicy)
  3. Take 1 garlic clove minced
  4. Take 1 1/2 tablespoon olive oil
  5. Prepare 1 tablespoon red wine vinegar
  6. Get 1/4 teaspoon salt
  7. Get 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:
  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.

The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be! Puncture eggplant and pepper with a fork and place on a pan. Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita. If you are familiar with Mediterranean recipes, you know that dips are pretty common throughout the cuisines of the Middle.

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