Eggplant Greek dip A.K.A. Melitzanosalata
Eggplant Greek dip A.K.A. Melitzanosalata

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

It is often served as part of a Greek Mezze (or appetizer plate), served family style for the whole table. It is a healthy and flavorful dip that you will love making again and again. An exact translation of the Greek word melitzanosalata is "eggplant salad". "Melitzano" means eggplant in Greek and "Salata" means salad.

Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
  1. Take 3 medium size aubergines
  2. Make ready 1 medium bell pepper
  3. Take 1 clove garlic
  4. Get 30 ml Olive oil
  5. Take 1 medium size lemon
  6. Take Salt and pepper as you wish
  7. Get 1/2 bunch chopped parsley
  8. Take 2 tsp vinegar

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. 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.

Instructions to make Eggplant Greek dip A.K.A. Melitzanosalata:
  1. The night before: You bake in 200 degrees at the oven the aubergines and pepper wrapped each one in an aluminum foil. You bake them till they are very very soft (try to check with a fork after 30 min). When they will be ready unwrap them, take their skin out (aubergines and pepper) while they are warm and let them cool all night in a strainer
  2. Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
  3. If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!

If you are familiar with Mediterranean recipes, you know that dips are pretty common throughout the cuisines of the Middle East. Baba ghanoush is of Arabic origin, and the primary difference with Melitzanosalata is found in texture and ingredients. The focal point of the Greek roasted eggplant dip is the eggplant left chunky in its basic form. Baba ghanoush, on the other hand, has a much smoother, creamier texture and is typically processed with a fair amount of tahini. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork.

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