Recipe of Homemade Aubergine dip (Melitzanosalata)

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We hope you got insight from reading it, now let's go back to aubergine dip (melitzanosalata) recipe. You can have aubergine dip (melitzanosalata) using 6 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make Aubergine dip (Melitzanosalata):

1. Take 2 of Aubergines.
2. You need 2 cloves of Garlic (If you like a strong taste of Garlic, you can add as much as you like).
3. You need 1/2 cup of Olive Oil.
4. Use of Salt.
5. Use of Pepper.
6. Take 2 tablespoon of Balsamic Vinegar.

Instructions to make Aubergine dip (Melitzanosalata):

1. Wrap each Eggplant separately in aluminum foil, pierce with a knife all around the Eggplant, and bake at 200 degrees for 1 hour or until very soft. Once taken out of the oven let them cool off completely before started the peeling process..
2. .
3. Peel the skin off the eggplant and add them into your food processor and mix until smooth, then add in the garlic. Pour the mix into a bowl and slowly pour in the Olive Oil while mixing with a fork, add in the vinegar, salt, pepper and continue the mixing process. Your dip has to have a smooth texture, if the Oil is not enough, just add a bit more until it is smooth..
4. Place in the refrigerator to cool for a while before eating. Some do enjoy eating this dip warm but I think the taste is stronger eaten cold. Kali Orexi !!!.

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