Spicy Greek Eggplant Dip. Once they are ready, you just transfer them to your blender with the tomatoes, onion, garlic, maple syrup, and spices. Process for a few seconds until most of the vegetables are roughly pureed and you are done! Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

Spicy Greek Eggplant Dip A flavourful Greek eggplant dip, which is the perfect addition to your meze platter, a delicious side for a meaty dish or just on its own! This traditional Greek eggplant dip (melitzanosalata) is best served with some crusty bread or homemade pitas and also as part of a meze platter with some spicy feta. This variation on a classic Greek melitzanosalata recipe makes a chunky dip with chopped eggplant, tomatoes, olive oil, lemon juice, and parsley.

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Once they are ready, you just transfer them to your blender with the tomatoes, onion, garlic, maple syrup, and spices. Process for a few seconds until most of the vegetables are roughly pureed and you are done! Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

Alright, don't linger, let's plan this spicy greek eggplant dip formula with 12 components which are surely easy to find, and we have to process them at the very least through 7 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Spicy Greek Eggplant Dip:

Require 2 - medium eggplants.
Provide 1 of red bell pepper.
Give 2 tbsp for olive oil.
Need 1 (28 oz) of can plum tomatoes, drained.
Provide 1 - small onion, diced.
Prepare 1 clove - garlic, minced.
Give 1 tsp of salt.
Provide 1 tbsp for maple syrup.
Need 1/4 tsp of each: ground coriander, cumin, turmeric, cinnamon.
Give 1 tsp - sriracha.
Need 1 tbsp for lemon juice (for serving).
Provide 2 tbsp of chopped basil (for serving).

Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip. Savory eggplant dip with smoked paprika, roasted garlic, and spicy harissa paste. This dip is best served with toasted pita chips or whole grain bread to offset the creaminess, though vegetables are a great gluten-free option I hope Greece and authentic Greek food exceed your expectations Dana! Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley.

Spicy Greek Eggplant Dip start cooking:

Preheat oven to 350°F..
Wash the eggplants and red bell pepper. Cut them into 1-inch cubes (discard the stem and seeds of the red bell pepper) and transfer to a large bowl. Add the oil and stir to coat..
Line a large baking pan with parchment paper and spread the vegetables evenly..
Roast for 25-30 minutes in the preheated oven, stirring once halfway through cooking..
Transfer to the bowl of a food processor and add the tomatoes, diced onion, garlic, salt, maple syrup, sriracha, and spices. Process for 3-5 seconds until roughly pureed, you want to keep some texture. Taste and adjust salt and pepper if needed..
Transfer to a serving bowl, and chill in the fridge for at least two hours before serving..
Top with fresh chopped basil and a drizzle of lemon juice. Enjoy with crackers, raw carrots or sweet potato chips!.

It has a chunky consistency and is usually served as a mezze (appetizer) with either a pita or crusty bread. If you're looking for full emersion, you can top it with. A creamy, spicy dip to be served with pita bread or crackers, or as a side dish with meat or fish. Wash the eggplants and make a few deep cuts in the skin. When eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin.

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