Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some spicy feta cheese dip. Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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. Make ready 3 medium size aubergines
2. Take 1 medium bell pepper
3. Prepare 1 clove garlic
4. Get 30 ml Olive oil
5. Prepare 1 medium size lemon
6. Make ready Salt and pepper as you wish
7. Get 1/2 bunch chopped parsley
8. Prepare 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. If you're looking for full emersion, you can top it with. Melitzanosalata - Greek Eggplant Dip a healthy recipe made from fresh picked roasted eggplant, garlic, oil, and lemon juice and herbs.

Steps 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!

Melitzanosalata or Greek Eggplant Dip/Spread. (find the other Greek recipes here.) I once found a similar recipe on another blog and he had titled his recipe. Greek Eggplant Dip melitzanosalta is a light and tasty appetizer, that is perfect served with vegetables, sesame crackers or pita chips. I'm sure none of you will mind, right? We are starting off our meal with this super delicious Greek Eggplant Dip, aka Melitzanosalata…. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata!

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