Recipe: Appetizing Traditional Melitzanosalata (Greek Aubergine dip)

Traditional Melitzanosalata (Greek Aubergine dip). Melitzanosalata recipe (Greek Eggplant dip) - Tips. When preparing this traditional Greek melitzanosalata recipe, make sure you use some fresh aubergines and give them enough time to bake until soft and cooked throughout. If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to infuse the flesh with its light, smoky flavor.

Melitzanosalata is a tasty Greek appetizer traditionally served aside meats, pita bread, and other sauces. This eggplant salad is a delicious and healthy starter, but it also a perfect ingredient for a sandwich or a Pita Gyro. I love preparing this vegan small plate along with Tzatziki sauce, Souvlaki, and Greek salad. You can have Traditional Melitzanosalata (Greek Aubergine dip) using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Traditional Melitzanosalata (Greek Aubergine dip)

1. You need 2 kg of Aubergines.
2. Prepare 1/2 of Garlic.
3. Prepare 1 bunch of Parsley.
4. You need 1 dash of Paprica.
5. You need 1 dash of Extra virgin olive oil.
6. It's 1/2 tsp of Salt.
7. It's 1 dash of Ground pepper.

Melitzanosalata is a a deliciously moreish dip of smoky burnt aubergines, garlic, lots of olive oil and a touch of lemon. Melitzanosalata is the famous Greek Eggplant Dip (Greek Aubergine Dip depending on where you live!). If there was a holy trinity of dips in Cyprus it would be Taramasalata (the pink smoked fish-row dip), Hummus (you all know this one) and finally Melitzanosalata. Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip.

Traditional Melitzanosalata (Greek Aubergine dip) instructions

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.

And it's versatile—you can serve it with crusty bread as an appetizer or as a side dish with meat. Here you can learn how to prepare delicious, traditional Greek dishes from recipes used in the home by local mothers and grandmothers! A lot of them are well-known and others perhaps not so well-known outside Greece. These are all recipes prepared by my wife. In a food processor, add the garlic, apple cider vinegar or white wine vinegar and the olive oil.

Tweet

Subscribe to receive free email updates: