Recipe: Delicious Greek Eggplant Dip – Melitzanosalata

Greek Eggplant Dip – Melitzanosalata. 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 spicy feta cheese dip. Capture the essence of Greek cooking with this traditional Greek melitzanosalata (eggplant dip) recipe. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

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. You can cook Greek Eggplant Dip – Melitzanosalata using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Greek Eggplant Dip – Melitzanosalata

1. It's 1 pound of eggplant.
2. It's 1 of red pepper (not spicy).
3. Prepare 1 of garlic clove minced.
4. Prepare 1 1/2 tablespoon of olive oil.
5. It's 1 tablespoon of red wine vinegar.
6. You need 1/4 teaspoon of salt.
7. You need 1 handful of parsley chopped.

Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip. And it's versatile—you can serve it with crusty bread as an appetizer or as a side dish with meat. Some melitzanosalata recipes can get pretty. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata!

Greek Eggplant Dip – Melitzanosalata instructions

1. Preheat oven at 200 Celsius..
2. Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft..
3. Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant..
4. Empty on flat plate and smash with a fork for a few minutes, until blended..
5. Dice the pepper and add to the eggplant and mix well..
6. Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed..
7. Add the vinegar and mix well. Taste and add salt as needed..
8. Cover and let it sit in the refrigerator for at least one hour before serving..

The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be! Cooking the eggplants on a gas stove give them a nice, smoky flavor! 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.