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Good Idea to Homemade Perfect Aubergine dip (Melitzanosalata)

Wishing to dine Aubergine dip (Melitzanosalata) a top restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna guide you with useful instructions on cooking a Aubergine dip (Melitzanosalata) like a famous chef made.

Aubergine dip (Melitzanosalata)

We hope you got insight from reading it, now let's go back to aubergine dip (melitzanosalata) recipe. To make aubergine dip (melitzanosalata) you need 6 ingredients and 4 steps. Here is how you achieve that.

To prepare an extraordinary Aubergine dip (Melitzanosalata), here are the ingridients required:

  1. Provide 2 of Aubergines.
  2. You need 2 cloves of Garlic (If you like a strong taste of Garlic, you can add as much as you like).
  3. Get 1/2 cup of Olive Oil.
  4. Get of Salt.
  5. Get of Pepper.
  6. You need 2 tablespoon of Balsamic Vinegar.

After preparing the components, now you are ready to cook your 5-star Aubergine dip (Melitzanosalata) by following the instructions on this section:

  1. Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant, and bake at 200 degrees for 1 hour or until very soft. Once taken out of the oven let them cool off completely before started the peeling process..
  2. .
  3. Peel the skin off the eggplant and add them into your food processor and mix until smooth, then add in the garlic. Pour the mix into a bowl and slowly pour in the Olive Oil while mixing with a fork, add in the vinegar, salt, pepper and continue the mixing process. Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth..
  4. Place in the refrigerator to cool for a while before eating. Some do enjoy eating this dip warm but I think the taste is stronger eaten cold. Kali Orexi !!!.

The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be! Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze. Melitzanosalata - Greek Aubergine Dip is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Melitzanosalata is a traditional Greek eggplant dip recipe comprising broiled eggplants that have been blitzed with mediterranean flavours.

Recipe : Aubergine dip (Melitzanosalata)

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