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We hope you got benefit from reading it, now let's go back to aubergine dip (melitzanosalata) recipe. To cook aubergine dip (melitzanosalata) you only need 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Aubergine dip (Melitzanosalata):
- Get 2 of Aubergines.
- Use 2 cloves of Garlic (If you like a strong taste of Garlic, you can add as much as you like).
- Use 1/2 cup of Olive Oil.
- You need of Salt.
- Prepare of Pepper.
- Use 2 tablespoon of Balsamic Vinegar.
Instructions to make Aubergine dip (Melitzanosalata):
- 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..
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- 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..
- 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 authentic traditional Greek recipe for the eggplant dip called Melitzanosalata! 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.
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