Recept Eggplant Greek dip A.K.A. Melitzanosalata

Eggplant Greek dip A.K.A. Melitzanosalata - Recettes simples pour la maison. 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 only started to like eggplant when I took a cooking class while in Athens. We made Melitzanosalata, a Greek eggplant dip recipe. 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 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 spicy feta cheese dip. Greek Eggplant Dip (Melitzanosalata) is a classic Greek appetizer.

Vous pouvez faire cuire Eggplant Greek dip A.K.A. Melitzanosalata avec 8 épices et 3 étapes. Voir le guide suivant!

1. 3 medium size aubergines.
2. 1 medium bell pepper.
3. 1 clove garlic.
4. 30 ml Olive oil.
5. 1 medium size lemon.
6. Salt and pepper as you wish.
7. 1/2 bunch chopped parsley.
8. 2 tsp vinegar.

It is made with baked eggplants, Greek yogurt, garlic, olive oil, lemon and without tahini. This rustic recipe was submitted by a reader of this blog many years ago, but only now I managed to take a photo of it so that you can see how great. 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.

1. The night before: You bake in 200 degrees at the oven the aubergines and pepper wrapped each one in an aluminum foil. You bake them till they are very very soft (try to check with a fork after 30 min). When they will be ready unwrap them, take their skin out (aubergines and pepper) while they are warm and let them cool all night in a strainer.
2. Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce..
3. If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!.

Some melitzanosalata recipes can get pretty. Melitzanosalata is a delicious Greek roasted eggplant dip that makes a wonderful snack, appetizer, or part of a meze spread. Whenever I go to a Greek restaurant I always order melitzano because I love it so much, and I like to see how different places make it. It makes a great appetizer or you can do as I. Melitzanosalata (Greek eggplant dip) is a recipe from Greece made using roasted eggplants, garlic and extra-virgin olive oil.