Appetizer

Recipe of Delicious Eggplant Greek dip A.K.A. Melitzanosalata

By Simply Recipes 20 February 2020
Recipe of Delicious Eggplant Greek dip A.K.A. Melitzanosalata
Recipe of Delicious Eggplant Greek dip A.K.A. Melitzanosalata

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Eggplant Greek dip A.K.A. Melitzanosalata. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

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

You can cook Eggplant Greek dip A.K.A. Melitzanosalata using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Eggplant Greek dip A.K.A. Melitzanosalata

  1. Take 3 of medium size aubergines.
  2. Take 1 of medium bell pepper.
  3. Prepare 1 clove of garlic.
  4. Take 30 ml of Olive oil.
  5. Make ready 1 of medium size lemon.
  6. Take of Salt and pepper as you wish.
  7. Take 1/2 bunch of chopped parsley.
  8. You need 2 tsp of vinegar.

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 is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces: also a perfect in a sandwich or a Pita Gyro.Melitzanosalata, along with Tzatziki, Pita bread, roasted octopus, Souvlaki, Greek salad, and other delicious small plates, is one of the most traditional.

Eggplant Greek dip A.K.A. Melitzanosalata instructions

  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!.

And it's versatile—you can serve it with crusty bread as an appetizer or as a side dish with meat.Some melitzanosalata recipes can get pretty.Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley.

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….Melitzanosalata - Greek Eggplant Dip a healthy recipe made from fresh picked roasted eggplant, garlic, oil, and lemon juice and herbs.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.

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