Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, greek eggplant dip – melitzanosalata. It is one of my favorites food recipes. This time, I will make it a 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 is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Greek Eggplant Dip – Melitzanosalata is something that I have loved my whole 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.
To get started with this recipe, we have to prepare a few components. You can cook greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
- Take 1 pound eggplant
- Make ready 1 red pepper (not spicy)
- Get 1 garlic clove minced
- Take 1 1/2 tablespoon olive oil
- Get 1 tablespoon red wine vinegar
- Take 1/4 teaspoon salt
- Get 1 handful parsley chopped
Melitzanosalata is the famous Greek Eggplant Dip (Greek Aubergine Dip depending on where you live!). If there was a holy trinity of dips in Cyprus it would be Taramasalata (the pink smoked fish-row dip), Hummus (you all know this one) and finally Melitzanosalata. Μελιτζανοσαλατα is a popular side dish/dip served with meat, fish or bread. It has a smoky flavor due to the way it is cooked quickly in a broiler or on a barbecue.
Instructions 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.
The trifecta of lemon, olive oil and garlic really bring you to another world as you dip and enjoy. Melitzanosalata is a Greek dip made with eggplant, crushed garlic, grated onion, chopped parsley, and extra virgin olive oil. It can be flavored with red wine vinegar or fresh lemon juice, depending on preference. 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.
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