Hello, I am Kate. Today, I will show you a way to make eggplant greek dip a.k.a. melitzanosalata recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggplant Greek dip A.K.A. Melitzanosalata Recipe
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Make ready 3 medium size aubergines
- Make ready 1 medium bell pepper
- Make ready 1 clove garlic
- Prepare 30 ml Olive oil
- Make ready 1 medium size lemon
- Get Salt and pepper as you wish
- Prepare 1/2 bunch chopped parsley
- Prepare 2 tsp vinegar
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!
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