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

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Eggplant Greek dip A.K.A. Melitzanosalata is something that I’ve loved my entire life.

Simple Way to Prepare Eggplant Greek dip A.K.A. Melitzanosalata

To get started with this recipe, we must prepare a few components. 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. Prepare 3 medium size aubergines
2. Get 1 medium bell pepper
3. Take 1 clove garlic
4. Take 30 ml Olive oil
5. Take 1 medium size lemon
6. Prepare Salt and pepper as you wish
7. Get 1/2 bunch chopped parsley
8. Take 2 tsp vinegar

Instructions

Instructions 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 Steps to Prepare Eggplant Greek dip A.K.A. Melitzanosalata

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