Greek Eggplant Dip – Melitzanosalata
Greek Eggplant Dip – Melitzanosalata

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, greek eggplant dip – melitzanosalata. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some spicy feta cheese dip. Capture the essence of Greek cooking with this traditional Greek melitzanosalata (eggplant dip) recipe. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

Greek Eggplant Dip – Melitzanosalata is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Greek Eggplant Dip – Melitzanosalata is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
  1. Prepare 1 pound eggplant
  2. Take 1 red pepper (not spicy)
  3. Get 1 garlic clove minced
  4. Get 1 1/2 tablespoon olive oil
  5. Make ready 1 tablespoon red wine vinegar
  6. Get 1/4 teaspoon salt
  7. Make ready 1 handful parsley chopped

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! Cooking the eggplants on a gas stove give them a nice, smoky flavor! Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip.

Steps to make Greek Eggplant Dip – Melitzanosalata:
  1. Preheat oven at 200 Celsius.
  2. Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
  3. Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
  4. Empty on flat plate and smash with a fork for a few minutes, until blended.
  5. Dice the pepper and add to the eggplant and mix well.
  6. Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
  7. Add the vinegar and mix well. Taste and add salt as needed.
  8. Cover and let it sit in the refrigerator for at least one hour before serving.

And it's versatile—you can serve it with crusty bread as an appetizer or as a side dish with meat. Some melitzanosalata recipes can get pretty. Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki.

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