Hey everyone, it’s John, welcome to my 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 am going to make it a little bit tasty. This will be really delicious.
Aubergine dip (Melitzanosalata) is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Aubergine dip (Melitzanosalata) is something that I have loved my whole life.
If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread!
To get started with this recipe, we must prepare a few ingredients. You can have aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine dip (Melitzanosalata):
- Get 2 Aubergines
- Make ready 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
- Make ready 1/2 cup Olive Oil
- Take Salt
- Take Pepper
- Prepare 2 tablespoon Balsamic Vinegar
I know you will love it. Smoky, tasty and perfect with pitta bread, this is one of my Dad's recipes. 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.
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 !!!
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 - 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. Ta bort skinn från aubergine och tomat och kassera skinn. Blanda i en matprocessor den rostade aubergine och tomat, tillsätt sedan.
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