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.
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.
Ingredients of Eggplant Greek dip A.K.A. Melitzanosalata
- It's 3 of medium size aubergines.
- It's 1 of medium bell pepper.
- Prepare 1 clove of garlic.
- It's 30 ml of Olive oil.
- It's 1 of medium size lemon.
- It's of Salt and pepper as you wish.
- Prepare 1/2 bunch of chopped parsley.
- It's 2 tsp of vinegar.
Eggplant Greek dip A.K.A. Melitzanosalata step by step
- 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.
- Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce..
- If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!.
Greek Eggplant Dip melitzanosalta is a light and tasty appetizer, that is perfect served with vegetables, sesame crackers or pita chips. I'm sure none of you will mind, right? We are starting off our meal with this super delicious Greek Eggplant Dip, aka Melitzanosalata…. The home cook who doesn't have access to such smoke and fire can achieve something similar with a gas grill or broiler -- and the judicious application of a decidedly non-Greek ingredient: Spanish smoked paprika. It is great to serve with rusks or pita and you can also use it as a spread on sandwiches.
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