Aubergine dip (Melitzanosalata)
Aubergine dip (Melitzanosalata)

Hi everyone, Welcome to our recipe page. Today, I will show you a way to make a special dish, aubergine dip (melitzanosalata). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Keywords: Melitzanosalata, Greek eggplant dip recipe, Greek roasted aubergine dip. Post it on Instagram and tag @mygreekdish. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

Aubergine dip (Melitzanosalata) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Aubergine dip (Melitzanosalata) is something which I have loved my whole life.

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

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

Melitzanosalata is the famous Greek Eggplant Dip (Greek Aubergine Dip depending on where you live!) If there was a holy trinity of dips in Cyprus it would be Taramasalata (the pink smoked. 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.. Smoked Aubergine Dip or Melitzanosalata as we call it in Greece is a strong, full-flavored dip that goes www.realgreekrecipes.com/recipe/traditional-greek-smoked-aubergine-dip-melitzanosalata.

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 - 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. 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! This classic Greek dip typically combines grilled eggplant, garlic, and olive oil into a creamy and flavorful dish that is mainly enjoyed as a part of meze—traditional Best Melitzanosalata in the world. Melitzanosalata Greek Eggplant Dip - The Tortilla Channel.

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