Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, traditional melitzanosalata (greek aubergine dip). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Free UK Delivery on Eligible Orders A flavourful Greek eggplant dip, which is the perfect addition to your meze platter, a delicious side for a meaty dish or just on its own! This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with only three very simple, straightforward steps to follow. Melitzanosalata recipe (Greek Eggplant dip) - Tips Melitzanosalata is a simple, rustic Greek eggplant dip made with roasted, perfectly smoky eggplant with garlic, parsley, red onions, lemon juice and extra virgin olive oil. It's the perfect appetizer with pita or your favorite bread; or serve it next to grilled meats or even fish.
Traditional Melitzanosalata (Greek Aubergine dip) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Traditional Melitzanosalata (Greek Aubergine dip) is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have traditional melitzanosalata (greek aubergine dip) using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Traditional Melitzanosalata (Greek Aubergine dip):
- Get 2 kg Aubergines
- Prepare 1/2 Garlic
- Make ready 1 bunch Parsley
- Get 1 dash Paprica
- Make ready 1 dash Extra virgin olive oil
- Get 1/2 tsp Salt
- Make ready 1 dash Ground pepper
Melitzanosalata - the famous Greek aubergine dip Melitzanosalata is a a deliciously moreish dip of smoky burnt aubergines, garlic, lots of olive oil and a touch of lemon. Melitzanosalata is the famous Greek Eggplant Dip (Greek Aubergine Dip depending on where you live!) (Greek Eggplant Dip, μελιτζανοσαλάτα) 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. Eggplant Dip (melitzanosalata) There are countless eggplant dip recipes, stemming from Southern Europe to the Middle East and beyond. In Greece, the traditional eggplant dip is called melitzanosalata, whereas in Lebanese traditional cuisine, a very similar dip is called baba ghanoush.
Instructions 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
Eggplant Dip (melitzanosalata) There are countless eggplant dip recipes, stemming from Southern Europe to the Middle East and beyond. In Greece, the traditional eggplant dip is called melitzanosalata, whereas in Lebanese traditional cuisine, a very similar dip is called baba ghanoush. In order to achieve a more intense smoky flavour, it is. 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.
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