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Before you jump to Traditional Melitzanosalata (Greek Aubergine dip) recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone's active participation. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, primarily by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, particularly if they are not working as economically as they should. You can certainly save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to run less frequently, will also save electricity.
The kitchen alone provides you with many small ways by which energy and money can be saved. Environmentally friendly living is not really that hard. A lot of it truly is simply using common sense.
We hope you got insight from reading it, now let's go back to traditional melitzanosalata (greek aubergine dip) recipe. You can have traditional melitzanosalata (greek aubergine dip) using 7 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Traditional Melitzanosalata (Greek Aubergine dip):
- Provide 2 kg of Aubergines.
- Use 1/2 of Garlic.
- Provide 1 bunch of Parsley.
- Use 1 dash of Paprica.
- Use 1 dash of Extra virgin olive oil.
- Prepare 1/2 tsp of Salt.
- Take 1 dash of Ground pepper.
Instructions to make Traditional Melitzanosalata (Greek Aubergine dip):
- Preheat oven to 220C.
- Slice aubergines in half and place in a tray, skin up.
- Place under oven grill for around 45 minutes or until skins are charred and flesh is very soft.
- Take out of the oven and leave to cool down.
- Finely chop the garlic and the parsley.
- Scoop aubergine flesh in bowl with a spoon and add all other ingredients.
- Mix altogether and use a knife and a fork to cut the mix up in as small bits as possible.
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