Aubergine dip (Melitzanosalata)

Name: Aubergine dip (Melitzanosalata)
Yield: 20 servings
Cuisine: American
Ingredients: 2 Aubergines; 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like); 1/2 cup Olive Oil; Salt; Pepper; 2 tablespoon Balsamic Vinegar

Foodzesty @cook_7446108

I have mentioned before that I do love Eggplants I made this dip that I think you might enjoy. The Greek cuisine has many different types of Appetizers besides Tzatziki which is the top contender of the bunch. Just a small fact about the Eggplant which is considered a berry, just like the watermelon, tomato, and the blueberry, and yet it is considered a vegetable in the Culinary world, what an interesting fact.

This is such a scrumptious recipe for the summer and so easy to make. It is a great dip to add too your menu if your having a summer party.

Oh!! I will be posting another Appetizer that involves Shrimps very soon; :)

This is such a scrumptious recipe for the summer and so easy to make. It is a great dip to add too your menu if your having a summer party.

Oh!! I will be posting another Appetizer that involves Shrimps very soon; :)

Foodzesty @cook_7446108

This is such a scrumptious recipe for the summer and so easy to make. It is a great dip to add too your menu if your having a summer party.

Oh!! I will be posting another Appetizer that involves Shrimps very soon; :)

This is such a scrumptious recipe for the summer and so easy to make. It is a great dip to add too your menu if your having a summer party.

Oh!! I will be posting another Appetizer that involves Shrimps very soon; :)

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Ingredients

20 servings

2Aubergines
2 clovesGarlic (If you like a strong taste of Garlic, you can add as much as you like)
1/2 cupOlive Oil
Salt
Pepper
2 tablespoonBalsamic Vinegar

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Steps

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 !!!

Saved

Cooksnaps

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Foodzesty @cook_7446108

on July 07, 2017 11:48

Hi, My name is Sophie and I am Greek/American, and now living in the Netherlands. I started this blog because I have a passion for cooking. I hope you enjoy the recipes I will be posting!! www.foodzesty.comAs we say in Greek, Kali Orexi!!! :)

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Aubergine dip (Melitzanosalata)

Aubergine dip (Melitzanosalata)

Ingredients

Steps

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