Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, greek eggplant dip – melitzanosalata. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Greek Eggplant Dip – Melitzanosalata is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Greek Eggplant Dip – Melitzanosalata is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
- Take 1 pound eggplant
- Get 1 red pepper (not spicy)
- Prepare 1 garlic clove minced
- Take 1 1/2 tablespoon olive oil
- Take 1 tablespoon red wine vinegar
- Prepare 1/4 teaspoon salt
- Make ready 1 handful parsley chopped
It has a chunky consistency and is usually served as a mezze (appetizer) with pita or crusted bread. You can top it off with some Kalamata olives for extra flavor. 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!
Instructions to make Greek Eggplant Dip – Melitzanosalata:
- Preheat oven at 200 Celsius.
- Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
- Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
- Empty on flat plate and smash with a fork for a few minutes, until blended.
- Dice the pepper and add to the eggplant and mix well.
- Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
- Add the vinegar and mix well. Taste and add salt as needed.
- Cover and let it sit in the refrigerator for at least one hour before serving.
Melitzanosalata is one of the tastiest Greek Appetizers made from pureed, oven baked, eggplant mixed with garlic, olive oil, lemon and Greek yogurt, then sprinkled with chives. It is perfect paired with Greek Tiropita. We learned how to make it during our culinary adventures in Athens last year. 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.
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