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We hope you got insight from reading it, now let’s go back to eggplant greek dip a.k.a. melitzanosalata recipe. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Eggplant Greek dip A.K.A. Melitzanosalata:
- Get 3 medium size aubergines
- Take 1 medium bell pepper
- Get 1 clove garlic
- Prepare 30 ml Olive oil
- Prepare 1 medium size lemon
- Use Salt and pepper as you wish
- Take 1/2 bunch chopped parsley
- Take 2 tsp vinegar
Steps to make Eggplant Greek dip A.K.A. Melitzanosalata:
- 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
- Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
- If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!
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