A Greek holiday by @abhiravis & @vaishnavi_ramesh was not just a multi-country experience but an exciting food indulgence too. Both captured the uniqueness of the Mediterranean cuisine through their camera lens which has been shared here by @foodialogues. Let us begin our exhilarating food journey across the Mediterranean…. Aubergine dip paired with Pita bread…
Melitzanosalata (meh-lee-TZAH-noh-sah-LAH-tah) A traditional Roasted Greek Eggplant Dip is a simple dish of roasted Brinjal, red pepper, onion, garlic, with a drizzle of oil, and lemon juice. Does it ring a bell of familiarity….yes our Indian Baingan Ka Bhartha…. Similar in appearance and method of preparation, the slight variation in ingredients gives this rustic food a prominent place on the Greek platter.
Melitzanosalata (Roasted Eggplant Dip/Aubergine Dip) Recipe:
Ingredients for Melitzanosalata:
- Purple brinjal (Baingan Bhartha variety) 2
- Red Bell Pepper 2
- Extra Virgin Olive Oil 2 tbsps.
- Spring onion 4 finely chopped with the greens
- Parsley leaves finely chopped 2 tbsp
- Garlic 4 cloves finely chopped
- White vinegar 1 tbsp
- Lemon juice 2 tsp
- Salt as required.
Preparation Method:
- Smear the brinjal and bell pepper surface with little oil. Roast then on the flame till the outer skin is
charred. Cool. - Chop the bell peppers into fine pieces and set aside.
- Remove the charred skin of the Brinjals and lightly mash it. Mix in all the ingredients with the required amount of salt and the chopped bell peppers.
- Drizzle some more olive oil on the top and serve along with Pita, crackers, toasted bread, or crudites.
Melitzanosalata (Roasted Eggplant Dip/Aubergine Dip) Recipe is Ready 🙂
