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Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, traditional melitzanosalata (greek aubergine dip). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Traditional Melitzanosalata (Greek Aubergine dip) is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Traditional Melitzanosalata (Greek Aubergine dip) is something that I have loved my entire life.

Free UK Delivery on Eligible Orders A flavourful Greek eggplant dip, which is the perfect addition to your meze platter, a delicious side for a meaty dish or just on its own! This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with only three very simple, straightforward steps to follow. Melitzanosalata recipe (Greek Eggplant dip) - Tips Melitzanosalata is a simple, rustic Greek eggplant dip made with roasted, perfectly smoky eggplant with garlic, parsley, red onions, lemon juice and extra virgin olive oil. It's the perfect appetizer with pita or your favorite bread; or serve it next to grilled meats or even fish.

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

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

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

Melitzanosalata - the famous Greek aubergine dip 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!) (Greek Eggplant Dip, μελιτζανοσαλάτα) This classic Greek dip typically combines grilled eggplant, garlic, and olive oil into a creamy and flavorful dish that is mainly enjoyed as a part of meze —traditional meal service comprised of a selection of small dishes. Eggplant Dip (melitzanosalata) There are countless eggplant dip recipes, stemming from Southern Europe to the Middle East and beyond. In Greece, the traditional eggplant dip is called melitzanosalata, whereas in Lebanese traditional cuisine, a very similar dip is called baba ghanoush.

Steps 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

Eggplant Dip (melitzanosalata) There are countless eggplant dip recipes, stemming from Southern Europe to the Middle East and beyond. In Greece, the traditional eggplant dip is called melitzanosalata, whereas in Lebanese traditional cuisine, a very similar dip is called baba ghanoush. In order to achieve a more intense smoky flavour, it is. 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.

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