Variety to Cooking Tasty Greek Eggplant Dip – Melitzanosalata
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To cook an extraordinary Greek Eggplant Dip – Melitzanosalata, here are the ingridients needed:
- Prepare 1 pound of eggplant.
- Take 1 of red pepper (not spicy).
- Prepare 1 of garlic clove minced.
- You need 1 1/2 tablespoon of olive oil.
- Use 1 tablespoon of red wine vinegar.
- Provide 1/4 teaspoon of salt.
- Use 1 handful of parsley chopped.
After preparing the components, now you are good to cook your 5-star Greek Eggplant Dip – Melitzanosalata by following the procedures on this section:
- Preheat oven at 200 Celsius..
- Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft..
- Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant..
- Empty on flat plate and smash with a fork for a few minutes, until blended..
- Dice the pepper and add to the eggplant and mix well..
- Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed..
- Add the vinegar and mix well. Taste and add salt as needed..
- Cover and let it sit in the refrigerator for at least one hour before serving..
Melitzanosalata (Greek Eggplant Dip) Jump to Recipe · Print Recipe Melitzanosalata is one of the tastiest Greek Appetizers made from pureed, oven baked, eggplant mixed with garlic, olive oil, lemon and Greek yogurt, then sprinkled with chives. Roasted Greek Eggplant Dip - Melitzanosalata, is a simple yet tasty dish of roasted eggplant, red pepper, onion, garlic, oil, and lemon juice. It's perfect spread on crusty bread, toasted pita, crudités, or as part of a larger Greek meze platter! Greek eggplant dip, Greek Vegan Recipes, melitzanosalata, Traditional Greek Recipes. Best eggplant I've ever tried- and I Love eggplant!!!
Recipe : Greek Eggplant Dip – Melitzanosalata
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