Recipe of Speedy Eggplant Greek dip A.K.A. Melitzanosalata

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Eggplant Greek dip A.K.A. Melitzanosalata is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Eggplant Greek dip A.K.A. Melitzanosalata is something which I’ve loved my entire life. They are fine and they look fantastic.

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

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

1. Prepare 3 medium size aubergines
2. Prepare 1 medium bell pepper
3. Take 1 clove garlic
4. Take 30 ml Olive oil
5. Take 1 medium size lemon
6. Make ready Salt and pepper as you wish
7. Prepare 1/2 bunch chopped parsley
8. Take 2 tsp vinegar

Steps 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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