Hi, I’m Joana. Today, we’re going to prepare eggplant greek dip a.k.a. melitzanosalata recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggplant Greek dip A.K.A. Melitzanosalata Recipe
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Prepare 3 medium size auberes
- Take 1 medium bell pepper
- Take 1 clove garlic
- Prepare 30 ml Olive oil
- Take 1 medium size lemon
- Get Salt and pepper as you wish
- Take 1/2 bunch chopped parsley
- Prepare 2 tsp vinegar
Steps to make Eggplant Greek dip A.K.A. Melitzanosalata:
- The night before: You bake in 200 degrees at the oven the auberes 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 (auberes and pepper) while they are warm and let them cool all night in a strainer
- Next day: Mush with a fork the auberes, pepper and add all the other ingredients till they will become a creamy sauce.
- If you want you can add 100 gr of feta but this is not the orial recipe. Enjoy!
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