Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, aubergine dip (melitzanosalata). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Keywords: Melitzanosalata, Greek eggplant dip recipe, Greek roasted aubergine dip. Recipe image gallery 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!
Aubergine dip (Melitzanosalata) is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Aubergine dip (Melitzanosalata) is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Aubergine dip (Melitzanosalata):
- Prepare 2 Aubergines
- Get 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
- Prepare 1/2 cup Olive Oil
- Make ready Salt
- Prepare Pepper
- Get 2 tablespoon Balsamic Vinegar
Smoky, tasty and perfect with pitta bread, this is one of my Dad's recipes. Melitzanosalata is the famous Greek Eggplant Dip (Greek Aubergine Dip depending on where you live!) If there was a holy trinity of dips in Cyprus it would be Taramasalata (the pink smoked. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata! The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be!
Instructions
Steps to make Aubergine dip (Melitzanosalata):
- Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant, and bake at 200 degrees for 1 hour or until very soft. Once taken out of the oven let them cool off completely before started the peeling process.
- Peel the skin off the eggplant and add them into your food processor and mix until smooth, then add in the garlic. Pour the mix into a bowl and slowly pour in the Olive Oil while mixing with a fork, add in the vinegar, salt, pepper and continue the mixing process. Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth.
- Place in the refrigerator to cool for a while before eating. Some do enjoy eating this dip warm but I think the taste is stronger eaten cold. Kali Orexi !!!
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..is a strong, full-flavored dip that goes perfectly with meat, as spread on your bread or sandwich and for the www.realgreekrecipes.com/recipe/traditional-greek-smoked-aubergine-dip-melitzanosalata. Melitzanosalata is a simple, yet tasty, dip of smoky, roasted eggplant. The dip is perfect to spread on toasted pita. Melitzanosalata is a traditional Greek eggplant dip recipe comprising broiled eggplants that have been blitzed with mediterranean flavours.
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