Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, aubergine dip (melitzanosalata). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Aubergine dip (Melitzanosalata) is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Aubergine dip (Melitzanosalata) is something that I’ve loved my whole life. They are nice and they look wonderful.
Keywords: Melitzanosalata, Greek eggplant dip recipe, Greek roasted aubergine dip. Recipe image gallery Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. Today we are making one of my favourite dips or salads! This is similar to baba ganoush but without tahini.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine dip (Melitzanosalata):
- Prepare 2 Aubergines
- Take 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
- Make ready Salt
- Get Pepper
- Get 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. A Savoury-dish recipe, by Gina Lioti. "Melitzanosalata is a versatile, healthy, tasty and simple meze. You can combine with meat, fish or seafood, or other meze. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata!
Instructions 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 !!!
You can combine with meat, fish or seafood, or other meze. 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 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.
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