Greek Eggplant Dip – Melitzanosalata
Greek Eggplant Dip – Melitzanosalata

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, greek eggplant dip – melitzanosalata. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party! We made Melitzanosalata, a Greek eggplant dip recipe.

Greek Eggplant Dip – Melitzanosalata is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Greek Eggplant Dip – Melitzanosalata is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
  1. Get 1 pound eggplant
  2. Make ready 1 red pepper (not spicy)
  3. Make ready 1 garlic clove minced
  4. Make ready 1 1/2 tablespoon olive oil
  5. Get 1 tablespoon red wine vinegar
  6. Take 1/4 teaspoon salt
  7. Get 1 handful parsley chopped

Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip. 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. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata!

Instructions to make Greek Eggplant Dip – Melitzanosalata:
  1. Preheat oven at 200 Celsius.
  2. Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
  3. Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
  4. Empty on flat plate and smash with a fork for a few minutes, until blended.
  5. Dice the pepper and add to the eggplant and mix well.
  6. Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
  7. Add the vinegar and mix well. Taste and add salt as needed.
  8. Cover and let it sit in the refrigerator for at least one hour before serving.

The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be! Cooking the eggplants on a gas stove give them a nice, smoky flavor! 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. If you are familiar with Mediterranean recipes, you know that dips are pretty common throughout the cuisines of the Middle.

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