Greek Eggplant Dip – Melitzanosalata
Greek Eggplant Dip – Melitzanosalata

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, greek eggplant dip – melitzanosalata. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Greek Eggplant Dip – Melitzanosalata is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Greek Eggplant Dip – Melitzanosalata is something that I’ve loved my entire life. They are fine and they look wonderful.

Check Out Greek Recipe On eBay. Check Out Great Products On eBay. Free UK Delivery on Eligible Orders A flavourful Greek eggplant dip, which is the perfect addition to your meze platter, a delicious side for a meaty dish or just on its own! This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with only three very simple, straightforward steps to follow.

To get started with this recipe, we have to prepare a few ingredients. You can have greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
  1. Take 1 pound eggplant
  2. Take 1 red pepper (not spicy)
  3. Get 1 garlic clove minced
  4. Make ready 1 1/2 tablespoon olive oil
  5. Get 1 tablespoon red wine vinegar
  6. Make ready 1/4 teaspoon salt
  7. Prepare 1 handful parsley chopped

It has a chunky consistency and is usually served as a mezze (appetizer) with pita or crusted bread. You can top it off with some Kalamata olives for extra flavor. Melitzanosalata (Greek Eggplant Dip) 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!

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.

Melitzanosalata (Greek Eggplant Dip) 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! Melitzanosalata is one of the tastiest Greek Appetizers made from pureed, oven baked, eggplant mixed with garlic, olive oil, lemon and Greek yogurt, then sprinkled with chives. It is perfect paired with Greek Tiropita. We learned how to make it during our culinary adventures in Athens last year.

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