Take a bite of Melitzanosalata – a dip made for eggplant lovers

Melitzanosalata is a simple, rural Greek eggplant dip made with roasted, completely smoky eggplant with garlic, parsley, red onions, lemon juice and additional virgin olive oil. It's the ideal hors d'oeuvre with pita or your beloved bread, or serve it close to barbecued meats or even fish. Make sure to look at the tips for the best outcomes!

It gives a great feeling when people like to taste the dish at their favorite Greek restaurant. It helps them remember the delicious taste that should have a spot close to your heart!

What is Melitzanosalata?

How about we separate it. Melitzanosalata, articulated meh-lee-tza-no-sah-LAH-ta, comes from two words: melitzana, which implies eggplant, and Salata, which means salad.

It is a real sense, implies eggplant salad.

In any case, it functions as an eggplant dip that is regularly delighted in as a component of mezze with a side of warm pita bread or your favorite dried up bread at the best Greek restaurants in the U.S. By and by, it is believed that it's the outstanding accomplishment to barbecued things from lamb burgers to souvlaki, barbecued fish, or even shrimp kabobs.

What's in it?

The star ingredient in melitzanonsalata is eggplant, cooked over an open fire until impeccably burned, then, at that point, blended in with garlic, fresh parsley, lemon juice, and olive oil. Furthermore, in this recipe additionally, you can use finely slashed red onions.

Flavors might differ marginally, starting with one recipe then onto the next at Greek restaurant, yet people like to add a touch of ground cumin and some squashed red pepper flakes for a bit of heat.

Seasoning is discretionary, yet a sprinkle of smooth feta and some salty kalamata olives take this melizanosalata recipe to another degree of delectable!

A couple of significant tips

Broil the eggplant over an open fire. Assuming you need the authentic, smoky taste of melitzanosalata, you'll need to cook your eggplant over high heat on a gas burner or barbecue. You can likewise put the entire eggplant under the grill. 

This will be of around 10 to 20 minutes, and you'll need to use a couple of utensils to assist you with turning the eggplant at regular intervals to ensure it is cooked and impeccably scorched on all sides (the eggplant should be exceptionally delicate and the skin ought to be flaky). However, you can prepare the eggplant if it is what you like.

Drain the excess water from the eggplant. Usually, eggplant has a good bit of water in it. Before setting up this eggplant dip, it's essential to deplete the cooked eggplant (nobody loves a watery dip). Slash the eggplant, spot it in a colander over a bowl, and leave it for a couple of moments.

How much garlic to use? I've seen a few plans calling for something like four garlic cloves. Many people are garlic lovers; however, one crude garlic clove is a decent sum.

Would it be a considerable thing to use a blender or food processor? However, assuming you're searching for a smoother eggplant dip, you can rush the eggplant and remaining fixings together in a food processor (don't get carried away). Many people want to blend everything in a bowl, using the fork to separate any enormous eggplant lumps.

Cool the melitzanosalata for a couple of moments before serving. When you make the dip, cover and chill it for a couple of moments before serving.