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Eggplant Greek dip A.K.A. Melitzanosalata
Eggplant Greek dip A.K.A. Melitzanosalata

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Choose water over other drinks. Soda and coffee, when consumed in moderation, aren’t that bad. Using them for your only source of hydration, however, is dumb. When you choose water over other beverages you are helping your body remain very healthy and hydrated. This also helps you decrease your caloric intake by hundreds of points without requiring you to buy and eat terrible diet foods. Water is often one of the keys to successful weight-loss and healthfulness.

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We hope you got benefit from reading it, now let’s go back to eggplant greek dip a.k.a. melitzanosalata recipe. You can have 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:
  1. Take 3 medium size aubergines
  2. You need 1 medium bell pepper
  3. Provide 1 clove garlic
  4. You need 30 ml Olive oil
  5. Prepare 1 medium size lemon
  6. You need Salt and pepper as you wish
  7. Provide 1/2 bunch chopped parsley
  8. Prepare 2 tsp vinegar
Instructions to make Eggplant Greek dip A.K.A. Melitzanosalata:
  1. 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
  2. Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
  3. If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!

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