Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Aubergine dip (Melitzanosalata). one of my favorites . For mine, I will make it a little bit tasty. This will be really deliciou

Keywords: Melitzanosalata, Greek eggplant dip recipe, Greek roasted aubergine dip. Post it on Instagram and tag @mygreekdish. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

This is similar to baba ganoush but without tahini. This is so tasty and refreshing. 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.

The Ingredients needed to make Aubergine dip (Melitzanosalata):

1. You need 2 of Aubergines
2. It’s 2 cloves of Garlic (If you like a strong taste of Garlic, you can add as much as you like)
3. You need 1/2 cup of Olive Oil
4. You need of Salt
5. Prepare of Pepper
6. You need 2 tablespoon of Balsamic Vinegar

The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be! Melitzanosalata: Greek aubergine dip is a wonderful vegan dip full of flavour and taste. I know you will love it. Smoky, tasty and perfect with pitta bread, this is one of my Dads recipe

Step to make Aubergine dip (Melitzanosalata):

1. 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 proces
3. 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 proces Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth.
4. 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 !!!

Melitzanosalata is a Greek Eggplant Dip thats 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. Melitzanosalata - Greek Aubergine Dip is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Melitzanosalata is a traditional Greek eggplant dip recipe comprising broiled eggplants that have been blitzed with mediterranean flavour Click here!.is a strong, full-flavored dip that goes perfectly with meat, as spread on your bread or sandwich and for the www.realgreekrecipecom/recipe/traditional-greek-smoked-aubergine-dip-melitzanosalata.

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