Greek Eggplant Dip – Melitzanosalata
Greek Eggplant Dip – Melitzanosalata

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, greek eggplant dip – melitzanosalata. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Greek Eggplant Dip – Melitzanosalata is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Greek Eggplant Dip – Melitzanosalata is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:
  1. Make ready 1 pound eggplant
  2. Get 1 red pepper (not spicy)
  3. Take 1 garlic clove minced
  4. Make ready 1 1/2 tablespoon olive oil
  5. Make ready 1 tablespoon red wine vinegar
  6. Get 1/4 teaspoon salt
  7. Prepare 1 handful parsley chopped
Steps 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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