Recipe: Appetizing Traditional Melitzanosalata (Greek Aubergine dip)

Traditional Melitzanosalata (Greek Aubergine dip).

You can cook Traditional Melitzanosalata (Greek Aubergine dip) using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Traditional Melitzanosalata (Greek Aubergine dip)

1. You need 2 kg of Aubergines.
2. It’s 1/2 of Garlic.
3. Prepare 1 bunch of Parsley.
4. It’s 1 dash of Paprica.
5. You need 1 dash of Extra virgin olive oil.
6. Prepare 1/2 tsp of Salt.
7. It’s 1 dash of Ground pepper.

Traditional Melitzanosalata (Greek Aubergine dip) instructions

1. Preheat oven to 220C.
2. Slice aubergines in half and place in a tray, skin up.
3. Place under oven grill for around 45 minutes or until skins are charred and flesh is very soft.
4. Take out of the oven and leave to cool down.
5. Finely chop the garlic and the parsley.
6. Scoop aubergine flesh in bowl with a spoon and add all other ingredients.
7. Mix altogether and use a knife and a fork to cut the mix up in as small bits as possible.