Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, traditional melitzanosalata (greek aubergine dip). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread I have always liked eggplant and learned more ways to cook it when I took a cooking class while in Athens.
Traditional Melitzanosalata (Greek Aubergine dip) is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Traditional Melitzanosalata (Greek Aubergine dip) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook traditional melitzanosalata (greek aubergine dip) using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Traditional Melitzanosalata (Greek Aubergine dip):
- Prepare Aubergines
- Prepare Garlic
- Get Parsley
- Take Paprica
- Take Extra virgin olive oil
- Take Salt
- Get Ground pepper
This is so tasty and refreshing. Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki.
Steps to make Traditional Melitzanosalata (Greek Aubergine dip):
- Preheat oven to 220C
- Slice aubergines in half and place in a tray, skin up
- Place under oven grill for around 45 minutes or until skins are charred and flesh is very soft
- Take out of the oven and leave to cool down
- Finely chop the garlic and the parsley
- Scoop aubergine flesh in bowl with a spoon and add all other ingredients
- Mix altogether and use a knife and a fork to cut the mix up in as small bits as possible
Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. If you're looking for full emersion, you can top it with. This classic Greek dip typically combines grilled eggplant, garlic, and olive oil into a creamy and flavorful dish that is mainly enjoyed as a part of meze—traditional meal service comprised of a selection of small dishes. The Melitzanosalata has a place on every Greek table and every Greek tavern, with the result that we consider it as a purely Greek appetizer.
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