Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, aubergine dip (melitzanosalata). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Aubergine dip (Melitzanosalata) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Aubergine dip (Melitzanosalata) is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Aubergine dip (Melitzanosalata):
- Take 2 Aubergines
- Get 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
- Get 1/2 cup Olive Oil
- Make ready Salt
- Make ready Pepper
- Make ready 2 tablespoon Balsamic Vinegar
This is a flavorful and light appetizer, and a perfect addition to your Mediterranean grazing table. Melitzanosalata is a a deliciously moreish dip of smoky burnt aubergines, garlic, lots of olive oil and a touch of lemon. 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.
Instructions to make Aubergine dip (Melitzanosalata):
- Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant, and bake at 200 degrees for 1 hour or until very soft. Once taken out of the oven let them cool off completely before started the peeling process.1. Peel the skin off the eggplant and add them into your food processor and mix until smooth, then add in the garlic. Pour the mix into a bowl and slowly pour in the Olive Oil while mixing with a fork, add in the vinegar, salt, pepper and continue the mixing process. Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth.
- Place in the refrigerator to cool for a while before eating. Some do enjoy eating this dip warm but I think the taste is stronger eaten cold. Kali Orexi !!!
Greek roasted eggplant dip - Melitzanosalata. Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey. Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip.
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