Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, aubergine dip (melitzanosalata). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Aubergine dip (Melitzanosalata) is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Aubergine dip (Melitzanosalata) is something that I’ve loved my entire life. They’re fine and they look wonderful.
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). Today we are making one of my favourite dips or salads! This is similar to baba ganoush but without tahini.
To begin with this recipe, we must first prepare a few ingredients. You can cook aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Aubergine dip (Melitzanosalata):
- Make ready 2 Aubergines
- Get 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
- Get 1/2 cup Olive Oil
- Prepare Salt
- Take Pepper
- Take 2 tablespoon Balsamic Vinegar
Smoky, tasty and perfect with pitta bread, this is one of my Dad's recipes. 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 - Greek Aubergine Dip is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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. Melitzanosalata is such a delicious eggplant dip. The difference between cooked aubergine or eggplant is enormous. Cooked eggplant can become soft and a little soggy while roasted aubergine. Melitzanosalata (Greek eggplant dip) is a recipe from Greece made using roasted eggplants, garlic and extra-virgin olive oil.
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