You need to try this creamy, easy-to-make and absolutely delicious Greek Eggplant Dip (Μελιτζανοσαλάτα)!
Full Video Recipe at the following link:
https://youtu.be/c7Ll_w4VDUM
Follow along with Chef Peter Minaki as he shows you the perfect recipe that results in a creamy, mouthwatering dish using simple and fresh ingredients.
Crumple some feta on top, serve with crusty bread and you have yourself a hit!
Καλή Όρεξη!
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[Music] Let’s make mini salata. We got to char the skins. Poke the eggplant. About every 10 minutes, we’re going to flip it. That’s what we’re looking for. We got to let that cool. We’re peeling the skins off. Some mortar and pestle. We need garlic. I got three cloves. Put some salt in there. Probably a teaspoon in there. We’re going to keep on pounding that into a paste. Here is our eggplant. We’re going to pound. Add a squeeze of lemon juice or vinegar. This is more for flavor. Eggplant is a sponge. It’ll suck up as much olive oil or oil as you give it. And yes, this makes it, you know, super tasty. Let’s see what it needs. Definitely a little bit more salt. You see how the olive oil is going to absorb each time. I like adding in the chopped parsley. Put a half cup of parsley in there. That looks so good. Little crumbled fat on top. means on a selected courtesy of Carlo Fagas.
Dining and Cooking