Aubergine dip (Melitzanosalata)
Aubergine dip (Melitzanosalata)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, aubergine dip (melitzanosalata). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to Capture the essence of Greek cooking with this traditional Greek melitzanosalata (eggplant dip). Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. Melitzanosalata: Greek aubergine dip is a wonderful vegan dip full of flavour and taste.

Aubergine dip (Melitzanosalata) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Aubergine dip (Melitzanosalata) is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine dip (Melitzanosalata):
  1. Prepare 2 Aubergines
  2. Get 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
  3. Make ready 1/2 cup Olive Oil
  4. Make ready Salt
  5. Make ready Pepper
  6. Take 2 tablespoon Balsamic Vinegar

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! 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.

Steps to make Aubergine dip (Melitzanosalata):
  1. 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.
  3. 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.
  4. 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 tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces MELITZANOSALATA RECIPE. Now, mince the eggplant pulp with a knife, then mince the. Melitzanosalata (Greek eggplant dip) is a recipe from Greece made using roasted eggplants, garlic and extra-virgin olive oil. Melitzanosalata is such a delicious eggplant dip. The difference between cooked aubergine or eggplant is enormous.

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