Hey everyone, I hope you are having an incredible day. Today, we’re going to make a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- 3 medium size aubergines
- 1 medium bell pepper
- 1 clove garlic
- 30 ml Olive oil
- 1 medium size lemon
- Salt and pepper as you wish
- 1/2 bunch chopped parsley
- 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!
So that’s going to wrap it up for this special food eggplant greek dip a.k.a. melitzanosalata recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
