Greek Eggplant Dip – Melitzanosalata. 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, or as party of a larger Greek meze party! We made Melitzanosalata, a Greek eggplant dip recipe.
Melitzanosalata, Greek Eggplant dip, by chef Andros.
Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip.
And it's versatile—you can serve it with crusty bread as an appetizer or as a side dish with meat.
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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, or as party of a larger Greek meze party! We made Melitzanosalata, a Greek eggplant dip recipe.
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 cook that.
The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
- {Get 1 pound of eggplant.
- {Take 1 of red pepper (not spicy).
- {Prepare 1 of garlic clove minced.
- {Get 1 1/2 tablespoon of olive oil.
- {Get 1 tablespoon of red wine vinegar.
- {Prepare 1/4 teaspoon of salt.
- {Make ready 1 handful of parsley chopped.
Some melitzanosalata recipes can get pretty. 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.
Instructions 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..
The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata! The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be! Cooking the eggplants on a gas stove give them a nice, smoky flavor! Melitzanosalata will knock your sox off and have you waiting for eggplant season to roll around next! This very traditional Greek summer dish is authentically vegan and is so incredibly flavorful you will be so surprised by how few.
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