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

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Eggplant Greek dip A.K.A. Melitzanosalata is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you cook it.

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

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