Easiest Way to Prepare Quick Eggplant Greek dip A.K.A. Melitzanosalata

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Eggplant Greek dip A.K.A. Melitzanosalata is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:

1. Take 3 medium size aubergines
2. Prepare 1 medium bell pepper
3. Take 1 clove garlic
4. Make ready 30 ml Olive oil
5. Take 1 medium size lemon
6. Get Salt and pepper as you wish
7. Take 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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