Traditional Melitzanosalata (Greek Aubergine dip)
Traditional Melitzanosalata (Greek Aubergine dip)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, traditional melitzanosalata (greek aubergine dip). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Traditional Melitzanosalata (Greek Aubergine dip) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Traditional Melitzanosalata (Greek Aubergine dip) is something that I’ve loved my entire life. They’re fine and they look fantastic.

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.

To begin with this recipe, we have to first prepare a few ingredients. You can cook traditional melitzanosalata (greek aubergine dip) using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Traditional Melitzanosalata (Greek Aubergine dip):
  1. Get 2 kg Aubergines
  2. Take 1/2 Garlic
  3. Make ready 1 bunch Parsley
  4. Get 1 dash Paprica
  5. Prepare 1 dash Extra virgin olive oil
  6. Make ready 1/2 tsp Salt
  7. Make ready 1 dash 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):
  1. Preheat oven to 220C
  2. Slice aubergines in half and place in a tray, skin up
  3. Place under oven grill for around 45 minutes or until skins are charred and flesh is very soft
  4. Take out of the oven and leave to cool down
  5. Finely chop the garlic and the parsley
  6. Scoop aubergine flesh in bowl with a spoon and add all other ingredients
  7. 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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