Easiest Way to Prepare Speedy Aubergine dip (Melitzanosalata)

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, aubergine dip (melitzanosalata). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Keywords: Melitzanosalata, Greek eggplant dip recipe, Greek roasted aubergine dip. Post it on Instagram and tag @mygreekdish. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread!

Aubergine dip (Melitzanosalata) is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Aubergine dip (Melitzanosalata) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Aubergine dip (Melitzanosalata):

1. Take 2 Aubergines
2. Prepare 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
3. Take 1/2 cup Olive Oil
4. Take Salt
5. Take Pepper
6. Prepare 2 tablespoon Balsamic Vinegar

I know you will love it. Smoky, tasty and perfect with pitta bread, this is one of my Dad's recipes. Melitzanosalata is the famous Greek Eggplant Dip (Greek Aubergine Dip depending on where you live!) If there was a holy trinity of dips in Cyprus it would be Taramasalata (the pink smoked. The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata!

Steps to make Aubergine dip (Melitzanosalata):

1. Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant, and bake at 200 degrees for 1 hour or until very soft. Once taken out of the oven let them cool off completely before started the peeling process.
3. Peel the skin off the eggplant and add them into your food processor and mix until smooth, then add in the garlic. Pour the mix into a bowl and slowly pour in the Olive Oil while mixing with a fork, add in the vinegar, salt, pepper and continue the mixing process. Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth.
4. Place in the refrigerator to cool for a while before eating. Some do enjoy eating this dip warm but I think the taste is stronger eaten cold. Kali Orexi !!!

Melitzanosalata is the famous Greek Eggplant Dip (Greek Aubergine Dip depending on where you live!) If there was a holy trinity of dips in Cyprus it would be Taramasalata (the pink smoked. 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! 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.

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