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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites. For mine, 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 on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my entire life.

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

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

Ingredients

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

1. Prepare 3 medium size aubergines
2. Make ready 1 medium bell pepper
3. Take 1 clove garlic
4. Take 30 ml Olive oil
5. Take 1 medium size lemon
6. Get Salt and pepper as you wish
7. Make ready 1/2 bunch chopped parsley
8. Make ready 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 Recipe of Eggplant Greek dip A.K.A. Melitzanosalata

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