Recipe of Super Quick Homemade Greek Eggplant Dip – Melitzanosalata

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Greek Eggplant Dip – Melitzanosalata.

Greek Eggplant Dip – Melitzanosalata

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, greek eggplant dip – melitzanosalata. One of my favorites food recipes. For mine, 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 in the world. It's simple, it's quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look fantastic. Greek Eggplant Dip – Melitzanosalata is something that I've loved my entire life.

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

The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:

  1. {Get 1 pound of eggplant.
  2. {Prepare 1 of red pepper (not spicy).
  3. {Take 1 of garlic clove minced.
  4. {Get 1 1/2 tablespoon of olive oil.
  5. {Make ready 1 tablespoon of red wine vinegar.
  6. {Make ready 1/4 teaspoon of salt.
  7. {Prepare 1 handful of parsley chopped.

Instructions 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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