Recipe of Eggplant Greek dip A.K.A. Melitzanosalata

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Eggplant Greek dip A.K.A. Melitzanosalata is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Eggplant Greek dip A.K.A. Melitzanosalata is something that I have loved my entire life. They are fine and they look wonderful.

Guide to Make Eggplant Greek dip A.K.A. Melitzanosalata

To get started with this recipe, we have to first prepare a few ingredients. You can have eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:

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

Instructions

Steps to make Eggplant Greek dip A.K.A. Melitzanosalata:

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!

As simple as that Guide to Make Eggplant Greek dip A.K.A. Melitzanosalata

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