Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, greek eggplant dip – melitzanosalata. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Greek Eggplant Dip – Melitzanosalata is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Greek Eggplant Dip – Melitzanosalata is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
- Get 1 pound eggplant
- Prepare 1 red pepper (not spicy)
- Take 1 garlic clove minced
- Take 1 1/2 tablespoon olive oil
- Make ready 1 tablespoon red wine vinegar
- Get 1/4 teaspoon salt
- Take 1 handful parsley chopped
Steps to make Greek Eggplant Dip – Melitzanosalata:
- 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.
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