Recipe: Perfect 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.

In a food processor, add the garlic, apple cider vinegar or white wine vinegar and the olive oil. Beat until the garlic has completely broken down. Add it to the bowl with eggplant and pepper. You can have Traditional Melitzanosalata (Greek Aubergine dip) using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Traditional Melitzanosalata (Greek Aubergine dip)

1. Prepare 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.

Thinly slice the green part of the spring onions and the parsley (only the leaves). How to make Melitzanosalata from scratch. When preparing this traditional Greek Roasted Eggplant Dip - Melitzanosalata recipe, make sure you use some fresh purple fat eggplants (not the long ones) and give them enough time to bake until soft and cooked throughout.; Start by piercing the eggplants all over several times (so they won't explode while cooking) and roasting them either on the. 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) step by step

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. Although simple, it is incredibly versatile and is often elevated with additional ingredients such as groundnuts, cheese, different vegetables, and a variety of fresh herbs. 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.