Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, spicy greek eggplant dip. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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 is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Spicy Greek Eggplant Dip is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have spicy greek eggplant dip using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Greek Eggplant Dip:
- Make ready 2 medium eggplants
- Prepare 1 red bell pepper
- Make ready 2 tbsp olive oil
- Get 1 (28 oz) can plum tomatoes, drained
- Make ready 1 small onion, diced
- Take 1 clove garlic, minced
- Make ready 1 tsp salt
- Take 1 tbsp maple syrup
- Get 1/4 tsp each: ground coriander, cumin, turmeric, cinnamon
- Get 1 tsp sriracha
- Make ready 1 tbsp lemon juice (for serving)
- Make ready 2 tbsp chopped basil (for serving)
Creamy Savory Smoky Spicy Mega flavorful & Perfect for fall. This dip is best served with toasted pita chips or I love Greece and Greek food. This dip looks and sounds delicious. I love the layers of flavour and it's nice.
Steps to make Spicy Greek Eggplant Dip:
- 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!
This variation on a classic Greek melitzanosalata recipe makes a chunky dip with chopped eggplant, tomatoes, olive oil, lemon juice, and parsley. Melitzanosalata—written μελιτζανοσαλάτα in Greek and pronounced meh-leed-zah-no-sah-LAH-tah—is a delicious, traditional Greek eggplant dip. Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley. 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.
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