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Before you jump to Aubergine dip (Melitzanosalata) recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.
For the most part, people have been trained to think that “comfort” foods are not good for the body and must be avoided. Sometimes, if the comfort food is a high sugar food or some other junk food, this is very true. Otherwise, comfort foods may be very healthy and good for you. A number of foods honestly do raise your mood when you consume them. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.
It’s easy to overcome your bad mood when you are eating grains. Quinoa, millet, teff and barley are all actually great for helping increase your happiness levels. They help you feel full too which can truly help to better your mood. Feeling hungry can actually bring you down! These grains can improve your mood as it’s not at all hard for your body to digest them. You digest them faster than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel more pleasant, mood wise.
Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try these suggestions instead!
We hope you got insight from reading it, now let’s go back to aubergine dip (melitzanosalata) recipe. You can cook aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Aubergine dip (Melitzanosalata):
- Get 2 Aubergines
- Use 2 cloves Garlic (If you like a strong taste of Garlic, you can add as much as you like)
- Provide 1⁄2 cup Olive Oil
- Provide Salt
- Get Pepper
- You need 2 tablespoon Balsamic Vinegar
Instructions to make Aubergine dip (Melitzanosalata):
- 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.
- 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.
- 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 !!!
The authentic traditional Greek recipe for the eggplant dip called Melitzanosalata! The longer you allow the eggplant dip to sit, the more the ingredients will blend and the tastier it will be! Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. It has a chunky consistency and is usually served as a mezze. Melitzanosalata - Greek Aubergine Dip is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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