Simple Way to Prepare Traditional Melitzanosalata (Greek Aubergine dip)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, traditional melitzanosalata (greek aubergine dip). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to 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. 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 have always liked eggplant and learned more ways to cook it when I took a cooking class while in Athens.

Traditional Melitzanosalata (Greek Aubergine dip) is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Traditional Melitzanosalata (Greek Aubergine dip) is something that I’ve loved my whole life.

How to Prepare Traditional Melitzanosalata (Greek Aubergine dip)

To begin with this recipe, we must prepare a few components. You can have traditional melitzanosalata (greek aubergine dip) using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Traditional Melitzanosalata (Greek Aubergine dip):

1. Take 2 kg Aubergines
2. Make ready 1/2 Garlic
3. Prepare 1 bunch Parsley
4. Make ready 1 dash Paprica
5. Get 1 dash Extra virgin olive oil
6. Get 1/2 tsp Salt
7. Make ready 1 dash Ground pepper

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 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.

Instructions

Instructions to make Traditional Melitzanosalata (Greek Aubergine dip):

1. Preheat oven to 220C
2. Slice aubergines in half and place in a tray, skin up
3. Place under oven grill for around 45 minutes or until skins are charred and flesh is very soft
4. Take out of the oven and leave to cool down
5. Finely chop the garlic and the parsley
6. Scoop aubergine flesh in bowl with a spoon and add all other ingredients
7. Mix altogether and use a knife and a fork to cut the mix up in as small bits as possible

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. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki. Melitzanosalata is a traditional Greek eggplant dip recipe comprising broiled eggplants that have been blitzed with mediterranean flavours. In Greece, it doesn't get much more traditional than melitzanosalata.

As simple as that Steps to Prepare Traditional Melitzanosalata (Greek Aubergine dip)

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