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Eggplant Greek dip A.K.A. Melitzanosalata
Eggplant Greek dip A.K.A. Melitzanosalata

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We hope you got insight from reading it, now let’s go back to eggplant greek dip a.k.a. melitzanosalata recipe. To make eggplant greek dip a.k.a. melitzanosalata you only need 8 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
  1. You need 3 medium size aubergines
  2. Use 1 medium bell pepper
  3. You need 1 clove garlic
  4. Provide 30 ml Olive oil
  5. Provide 1 medium size lemon
  6. Take Salt and pepper as you wish
  7. Get 1/2 bunch chopped parsley
  8. Take 2 tsp vinegar
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!

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