We made Melitzanosalata, a Greek eggplant dip recipe.
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.
Let the melitzanosalata (Greek eggplant dip) cool down and put in the fridge to allow the flavours to mingle.
Ingredients of Greek Eggplant Dip – Melitzanosalata
- Prepare 1 pound of eggplant.
- It's 1 of red pepper (not spicy).
- Prepare 1 of garlic clove minced.
- It's 1 1/2 tablespoon of olive oil.
- It's 1 tablespoon of red wine vinegar.
- Prepare 1/4 teaspoon of salt.
- It's 1 handful of parsley chopped.
Greek Eggplant Dip – Melitzanosalata instructions
- Preheat oven at 200 Celsius..
- Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft..
- Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant..
- Empty on flat plate and smash with a fork for a few minutes, until blended..
- Dice the pepper and add to the eggplant and mix well..
- Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed..
- Add the vinegar and mix well. Taste and add salt as needed..
- Cover and let it sit in the refrigerator for at least one hour before serving..
Rub the eggplants and pepper with the canola oil, and place them directly on the grill or on a rimmed baking sheet under the broiler. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata! 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! It is great to serve with rusks or pita and you can also use it as a spread on sandwiches.
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