Easiest Way to Cook Delicious Greek Eggplant Dip – Melitzanosalata

Greek Eggplant Dip – Melitzanosalata. 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.

We made Melitzanosalata, a Greek eggplant dip recipe. 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. Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle. You can have Greek Eggplant Dip – Melitzanosalata using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Greek Eggplant Dip – Melitzanosalata

1. It's 1 pound of eggplant.
2. Prepare 1 of red pepper (not spicy).
3. You need 1 of garlic clove minced.
4. Prepare 1 1/2 tablespoon of olive oil.
5. It's 1 tablespoon of red wine vinegar.
6. It's 1/4 teaspoon of salt.
7. You need 1 handful of parsley chopped.

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. Some melitzanosalata recipes can get pretty. Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice.

Greek Eggplant Dip – Melitzanosalata step by step

1. Preheat oven at 200 Celsius..
2. Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft..
3. Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant..
4. Empty on flat plate and smash with a fork for a few minutes, until blended..
5. Dice the pepper and add to the eggplant and mix well..
6. Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed..
7. Add the vinegar and mix well. Taste and add salt as needed..
8. Cover and let it sit in the refrigerator for at least one hour before serving..

You can serve this eggplant appetizer as a part of a mezze platter with some pita. If you are familiar with Mediterranean recipes, you know that dips are pretty common throughout the cuisines of the Middle. It is great to serve with rusks or pita and you can also use it as a spread on sandwiches. In Greece there are several versions of this dip and some include yogurt, lemon and walnuts, so you may encounter a creamier or whiter style. Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces.

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