Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, greek eggplant dip – melitzanosalata. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Greek Eggplant Dip – Melitzanosalata is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Greek Eggplant Dip – Melitzanosalata is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this 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:
- Get 1 pound eggplant
- Take 1 red pepper (not spicy)
- Get 1 garlic clove minced
- Take 1 1/2 tablespoon olive oil
- Take 1 tablespoon red wine vinegar
- Take 1/4 teaspoon salt
- Prepare 1 handful parsley chopped
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.
So that is going to wrap this up for this special food greek eggplant dip – melitzanosalata recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!