Eggplant Greek dip A.K.A. Melitzanosalata
Eggplant Greek dip A.K.A. Melitzanosalata

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, eggplant greek dip a.k.a. 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.

Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular 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 it.

The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
  1. Take 3 medium size aubergines
  2. Make ready 1 medium bell pepper
  3. Make ready 1 clove garlic
  4. Get 30 ml Olive oil
  5. Take 1 medium size lemon
  6. Get Salt and pepper as you wish
  7. Get 1/2 bunch chopped parsley
  8. Prepare 2 tsp vinegar
Instructions to make Eggplant Greek dip A.K.A. Melitzanosalata:
  1. 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
  2. Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
  3. If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!

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