Hi, I am Laura. Today, we’re going to make eggplant greek dip a.k.a. melitzanosalata recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. 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 well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my entire life.
To bewith this recipe, we must 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:
- Prepare 3 medium size aubergines
- Make ready 1 medium bell pepper
- Prepare 1 clove garlic
- Make ready 30 ml Olive oil
- Take 1 medium size lemon
- Take Salt and pepper as you wish
- Take 1/2 bunch chopped parsley
- Make ready 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 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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