Melitzanosalata (Aubergine Dip) l Greek Recipe on Honest Mum

Melitzanosalata: Greek aubergine dip is a superb vegan dip stuffed with flavour and style. I do know you’ll like it.

Smoky, tasty and ideal with pitta bread, that is one in all my Dad’s recipes.

Substances:

2 giant aubergines
1 giant onion, finely chopped
2 cloves of garlic, crushed,
1 teaspoon tahini paste
juice of 1/2 lemon or 2 tablespoons white wine vinegar
125ml further virgin olive oil
sea salt and freshly floor pepper

To Garnish
A small handful flat-leaf parsley, chopped finely
12-16 olives
A couple of strips of pepper, grilled

Methodology:

Preheat the oven to 180

Place aubergines on an oven tray. Bake within the oven for about 1 hour or till gentle. Alternatively char grill or grill the aubergines till the pores and skin blisters and the flesh is gentle.

Take away the aubergines from the oven or grill and funky barely. Peel them beneath the chilly faucet water and chop the flesh roughly.

Mix with onion, garlic and tahini in a meals processor and mix till clean. Add the aubergine flesh and course of for a number of extra seconds. Switch to a bowl and add the lemon juice, the remainder of the olive oil and blend in nicely. Add seasoning to style.

Refrigerate the aubergine dip for a number of hours or in a single day.

Serve with crusty bread or pitta bread.

Garnish with parsley, olives and grilled strips of pepper.

The dip may be served as a begin or as a part of a foremost course.

*Word:* You might add 2 tablespoons of yoghurt or mayonnaise and 75g of breadcrumbs or one skinned ripe tomato within the blender when making the dip. As a substitute of utilizing a blender to course of the aubergine dip, it’s possible you’ll chop the aubergine flesh finely with a big knife and mix the opposite ingredient.