Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Take 3 medium size aubergines
- Prepare 1 medium bell pepper
- Prepare 1 clove garlic
- Get 30 ml Olive oil
- Make ready 1 medium size lemon
- Take Salt and pepper as you wish
- Prepare 1/2 bunch chopped parsley
- Make ready 2 tsp vinegar
Instructions to make Eggplant Greek dip A.K.A. Melitzanosalata:
- The night before: You bake in 200 degrees at the oven the aubergines 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 (aubergines and pepper) while they are warm and let them cool all night in a strainer
- Next day: Mush with a fork the aubergines, 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 original recipe. Enjoy!
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