Recipe: Tasty Traditional Melitzanosalata (Greek Aubergine dip)

Traditional Melitzanosalata (Greek Aubergine dip). 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.

This is similar to baba ganoush but without tahini. This is so tasty and refreshing. Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. You can have Traditional Melitzanosalata (Greek Aubergine dip) using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Traditional Melitzanosalata (Greek Aubergine dip)

1. It's 2 kg of Aubergines.
2. Prepare 1/2 of Garlic.
3. Prepare 1 bunch of Parsley.
4. Prepare 1 dash of Paprica.
5. It's 1 dash of Extra virgin olive oil.
6. It's 1/2 tsp of Salt.
7. Prepare 1 dash of Ground pepper.

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 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.

Traditional Melitzanosalata (Greek Aubergine dip) instructions

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.

If you're looking for full emersion, you can top it with. Melitzanosalata (Greek eggplant dip) is a recipe from Greece made using roasted eggplants, garlic and extra-virgin olive oil. It's the Greek version of an eggplant dip. I actually had to ring up my father to get the recipe, and his directions were spot on. It really is effortless to prepare and if you're enjoying.