Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, eggplant greek dip a.k.a. melitzanosalata. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Prepare 3 medium size aubergines
- Get 1 medium bell pepper
- Make ready 1 clove garlic
- Make ready 30 ml Olive oil
- Make ready 1 medium size lemon
- Get Salt and pepper as you wish
- Make ready 1/2 bunch chopped parsley
- Prepare 2 tsp vinegar
Instructions
Instructions to make Eggplant Greek dip A.K.A. Melitzanosalata:
- 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
- Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
- If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!
So that’s going to wrap it up with this special food eggplant greek dip a.k.a. melitzanosalata recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
