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Before you jump to Eggplant Greek dip A.K.A. Melitzanosalata recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.
Enjoying healthy foods can make all the difference in how we feel. We have a tendency to feel way less gross whenever we increase our intake of nutritious foods and lower our consumption of unhealthy foods. Eating fresh vegetables helps you feel much better than eating a portion of pizza. This is often a problem, nevertheless, in terms of eating between meals. Shopping for goodies can be a difficult task because you have a great number of options. Here are some healthy snacks that can be used when you need a fast pick me up.
When looking for a convenient wholesome snack, make sure you remember about yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. As a food, however, yogurt is one of the best things you are able to reach for. It is a protein-rich source of healthy vitamins and minerals. Easily digestible, yogurt can even help your gastrointestinal system work properly depending upon the culture used to make it. Fast hint: pick unsweetened yogurt and include walnuts or flaxseeds. This minimizes your sugar consumption without minimizing the taste of your snack.
You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to eggplant greek dip a.k.a. melitzanosalata recipe. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Eggplant Greek dip A.K.A. Melitzanosalata:
- Get 3 medium size aubergines
- Provide 1 medium bell pepper
- Prepare 1 clove garlic
- Use 30 ml Olive oil
- Provide 1 medium size lemon
- Use Salt and pepper as you wish
- Provide 1/2 bunch chopped parsley
- Use 2 tsp vinegar
Steps to make Eggplant Greek dip A.K.A. Melitzanosalata:
- The night before: You bake in 200 degrees at the oven the aubergines and pepper wrapped each one in an aluminum foil. You bake them till they are very very soft (try to check with a fork after 30 min). When they will be ready unwrap them, take their skin out (aubergines and pepper) while they are warm and let them cool all night in a strainer
- Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
- If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!
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