Easiest Way to Make Speedy Greek Eggplant Dip – Melitzanosalata

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, greek eggplant dip – melitzanosalata. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Greek Eggplant Dip – Melitzanosalata is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Greek Eggplant Dip – Melitzanosalata is something which I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Greek Eggplant Dip – Melitzanosalata:

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