Melitzanosalata recipe, the authentic Greek eggplant dip, Μελιτζανοσαλάτα, Greek ????????food recipe.
Melitzanosalata, eggplant Greek dip recipe, Μελιτζανοσαλάτα.
This amazing appetizer is a wonderful fusion of Greek feta and yogurt, oil, and smoked and grilled eggplants, all prepared into a rough puree of delight, to be enjoyed with any meat, chicken, legume recipe, or alone on a piece of Greek bread.
The ingredients for our recipe are:
1 - 1.5 kg of eggplants, grilled on coal, or in the oven, peeled and roughly mashed
150 gr of full fat Greek yogurt
200 gr of Greek feta, crumbled in small pieces
2 -3 garlic cloves, crushed
15 ml of lemon juice
15 ml of vinegar
50 ml of olive oil
1 small spoon of smoked paprika
1 small spoon of salt
1/2 small spoon of black pepper
Into a bowl, we add all the ingredients, except the eggplant and the feta, and we mix with with a mixer very well, then we add our crumbled small feta pieces, and we mix with a spoon, and put in the fridge to fuse all together for 1/2 hour.
Once our eggplants are cold and mashed, we add to our bowl, and we mix well, then we serve and enjoy with meat, chicken, legume and bread as a spread.
This Greek appetizer is served cold, and enjoyed through out the day.
Easy and quick recipe to enjoy healthy and delicious food.
How to make Μελιτζανοσαλάτα?
How to make Melitzanosalata?
How to make Greek melitzanosalata?
How to make Greek eggplants dip?
How to make Greek eggplants spread?
Μελιτζανοσαλάτα recipe
melitzanosalata recipe
Greek melitzanosalata recipe
Greek eggplants dip recipe
Greek eggplants spread recipe
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I don't fry eggplants anymore ❗ Vegan roasted eggplant dip - easy greek eggplant salad recipe
I don't fry eggplants anymore ❗ Vegan roasted eggplant dip - easy greek eggplant salad recipe
With this recipe you will see haw to make the most delicious greek salad with eggplants (aubergine). It is very easy to prepare this greek eggplant dip and to serve it like a appetizer (meze) with another vegan food, with fish or meat! This greek eggplant dip recipe is very similar to baba ghanoush recipe! Just try this recipe and I am sure you will be surprised by the taste. You can also add some greek yoghourt to make this greek eggplant salad testier!
Ingredients:
- 3 eggplants
- 3 red sweet peppers
- 3 cloves of garlic
- 1 chopped onion
- a little chopped parsley
- 40 ml olive oil
- 3 tbsp lemon juice
- salt and pepper
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#recipe
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Eggplant Dip: Melitzanosalata
μελιτζανοσαλάτα
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Greek Eggplant Dip – Melitzanosalata
This Greek Eggplant Dip (Melitzanosalata) is always on my appetizer spread at parties, and is also the perfect pairing with a piece of fish or some fresh pita bread. It also couldn’t be easier to make. This recipe is healthy and vegan too!
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MELITZANOSALATA: Greek Style Eggplant Salad
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Serves 4:
3 eggplants
1-2 garlic cloves, grated
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt & black pepper
2 scallions finely sliced
1 tablespoon finely chopped parsley
Kalamata olives for garnish
Optional Garnishes:
• Chopped tomatoes
• Finely sliced red onion
• Chopped roasted red peppers
• Feta cheese
• Pinch of smoked paprika
Note: The characteristic smoky flavor of this dish comes from roasting the eggplants over a flame. This can be done in the barbeque grill or over a gas stovetop until their skin is charred and the flesh is soft.
Preheat the oven to 450 °F, 230 °C.
Place the eggplants on a baking tray lined with parchment paper and roast in the oven until very soft. About 30 minutes.
Set the eggplant aside and cool 5-10 minutes.
Carefully scoop out the pulp and place in a colander.
Set aside for 30 minutes so that the juices can drain. Alternatively, place all of the pulp in a clean kitchen towel and carefully (it may still be very hot) squeeze out the juices.
Combine the olive oil, vinegar, and grated garlic in a small mixing bowl and whisk together.
Place the pulp in a large bowl and pour the vinaigrette on top. Mix well until combined. Season with salt and black pepper and mix in the scallions. If the dip tastes slightly bitter sprinkle ¼ teaspoon (or more) granulated sugar in it and mix well.
This dip tastes best cold. Refrigerate at least 2-3 hours so that the flavors marry.
Garnish with chopped tomatoes, olives, parsley, and some smoked paprika.
Serve with toasted bread or chopped vegetables. This is also a great spread for sandwiches.
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Persian Eggplant Dip: Kashke Bademjan
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Ingredients
2 eggplants, peeled and sliced
olive oil
1 large onion, halved and sliced
4-5 garlic cloves, grated
salt, to taste
freshly cracked black pepper, to taste
1/8 teaspoon ground turmeric
saffron broth: a pinch of saffron and 3/4 cup boiling water
2-3 tablespoons kashk, Greek yogurt, or sour cream
2 tablespoons dried mint leaves
Instructions
Season the eggplant slices liberally with salt and place them in a collander. Place a plate on top to weigh them down and set aside for 30-60 minutes. The eggplant will release lots of liquid. Drain it and discard. Pat them completely dry using paper towels.
In the meantime, make the saffron broth by adding a pinch of saffron to a small pitcher. Pour 3/4 cup of boiling hot water into the pitcher and set aside.
Make the caramelized onions: Place the onions, a quarter cup (or more) olive oil in a skillet. Season with a pinch of salt and cook over medium heat until soft and caramelized. Add the garlic and warm through until fragrant. Season with mint and turmeric and warm through. Reserve a quarter of this mixture to use as a garnish.
Heat some oil in a frying pan and fry the eggplant slices in several batches until soft and golden.
Alternatively, you may roast the eggplant in a preheated 425 °F oven until tender.
Once the eggplants are finished frying transfer them to a tray lined with paper towels to absorb the excess oil. Chop the eggplant and add it to the pan with the onions.
Add the saffron broth and cook it over medium-heat for 15 minutes. Add more water if necessary. Mash the eggplant. Taste and adjsut the seasoning if needed. If the eggplant still has a bit of a bitter taste add a half teaspoon or more of sugar.
Add the kashk and mix together.
Transfer the dip to a serving plate. Garnish with the reserved onions, some dried mint, and drizzle some kashk over the top.
Serve this dip with toasted pita bread.
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By: tonyanthony
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