Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, aubergine dip (melitzanosalata). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Aubergine dip (Melitzanosalata) is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Aubergine dip (Melitzanosalata) is something which I’ve loved my whole life.
Melitzanosalata recipe (Greek Eggplant dip) - Tips. When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to bake until soft and cooked throughout. If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to infuse the flesh with its light, smoky flavor.
To get started with this particular recipe, we must prepare a few components. You can cook aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Aubergine dip (Melitzanosalata):
- Prepare 2 Aubergines
- Take 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
- Get 1/2 cup Olive Oil
- Take Salt
- Take Pepper
- Get 2 tablespoon Balsamic Vinegar
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! Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita.
Steps to make Aubergine dip (Melitzanosalata):
- Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant, and bake at 200 degrees for 1 hour or until very soft. Once taken out of the oven let them cool off completely before started the peeling process.
- Peel the skin off the eggplant and add them into your food processor and mix until smooth, then add in the garlic. Pour the mix into a bowl and slowly pour in the Olive Oil while mixing with a fork, add in the vinegar, salt, pepper and continue the mixing process. Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth.
- Place in the refrigerator to cool for a while before eating. Some do enjoy eating this dip warm but I think the taste is stronger eaten cold. Kali Orexi !!!
If you are familiar with Mediterranean recipes , you know that dips are pretty common throughout the cuisines of the Middle East. 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!). If there was a holy trinity of dips in Cyprus it would be Taramasalata (the pink smoked fish-row dip), Hummus (you all know this one) and finally Melitzanosalata. Roasted Greek Eggplant Dip - Melitzanosalata, is a simple yet tasty dish of roasted eggplant, red pepper, onion, garlic, oil, and lemon juice.
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