Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, traditional melitzanosalata (greek aubergine dip). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Traditional Melitzanosalata (Greek Aubergine dip) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Traditional Melitzanosalata (Greek Aubergine dip) is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have traditional melitzanosalata (greek aubergine dip) using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Melitzanosalata (Greek Aubergine dip):
- Prepare 2 kg Aubergines
- Take 1/2 Garlic
- Prepare 1 bunch Parsley
- Prepare 1 dash Paprica
- Make ready 1 dash Extra virgin olive oil
- Get 1/2 tsp Salt
- Get 1 dash Ground pepper
Instructions to make Traditional Melitzanosalata (Greek Aubergine dip):
- Preheat oven to 220C
- Slice aubergines in half and place in a tray, skin up
- Place under oven grill for around 45 minutes or until skins are charred and flesh is very soft
- Take out of the oven and leave to cool down
- Finely chop the garlic and the parsley
- Scoop aubergine flesh in bowl with a spoon and add all other ingredients
- Mix altogether and use a knife and a fork to cut the mix up in as small bits as possible
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