Recipe of Gordon Ramsay Greek Eggplant Dip – Melitzanosalata

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, greek eggplant dip – melitzanosalata. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Greek Eggplant Dip – Melitzanosalata is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Greek Eggplant Dip – Melitzanosalata is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook greek eggplant dip – melitzanosalata using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:

1. Take 1 pound eggplant
2. Take 1 red pepper (not spicy)
3. Make ready 1 garlic clove minced
4. Make ready 1 1/2 tablespoon olive oil
5. Take 1 tablespoon red wine vinegar
6. Take 1/4 teaspoon salt
7. Take 1 handful parsley chopped

Instructions to make Greek Eggplant Dip – Melitzanosalata:

1. Preheat oven at 200 Celsius.
2. Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
3. Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
4. Empty on flat plate and smash with a fork for a few minutes, until blended.
5. Dice the pepper and add to the eggplant and mix well.
6. Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
7. Add the vinegar and mix well. Taste and add salt as needed.
8. Cover and let it sit in the refrigerator for at least one hour before serving.

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