Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, traditional melitzanosalata (greek aubergine dip). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Traditional Melitzanosalata (Greek Aubergine dip) is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Traditional Melitzanosalata (Greek Aubergine dip) is something which I have loved my whole life.

When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some. 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 I have always liked eggplant and learned more ways to cook it when I took a cooking class while in Athens.

To begin with this recipe, we have to prepare a few ingredients. You can cook traditional melitzanosalata (greek aubergine dip) using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Traditional Melitzanosalata (Greek Aubergine dip):

1. Make ready 2 kg Aubergines
2. Take 1/2 Garlic
3. Get 1 bunch Parsley
4. Make ready 1 dash Paprica
5. Prepare 1 dash Extra virgin olive oil
6. Prepare 1/2 tsp Salt
7. Prepare 1 dash Ground pepper

This is similar to baba ganoush but without tahini. This is so tasty and refreshing. 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 (appetizer) with either a pita or crusty bread.

Steps to make Traditional Melitzanosalata (Greek Aubergine dip):

1. Preheat oven to 220C
2. Slice aubergines in half and place in a tray, skin up
3. Place under oven grill for around 45 minutes or until skins are charred and flesh is very soft
4. Take out of the oven and leave to cool down
5. Finely chop the garlic and the parsley
6. Scoop aubergine flesh in bowl with a spoon and add all other ingredients
7. Mix altogether and use a knife and a fork to cut the mix up in as small bits as possible

If you're looking for full emersion, you can top it with. Melitzanosalata (Greek eggplant dip) is a recipe from Greece made using roasted eggplants, garlic and extra-virgin olive oil. It's the Greek version of an eggplant dip. I actually had to ring up my father to get the recipe, and his directions were spot on. It really is effortless to prepare and if you're enjoying.

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