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Melitzanosalata

Eggplant dip

Melitzanosalata
Public Domain

Recipes

Melitzanosalata-Greek-Aubergine-Dip-Web-by-Theo-Michaels

Melitzanosalata - the famous Greek aubergine dip | TheoCooks

Melitzanosalata is a a deliciously moreish dip of smoky burnt aubergines, garlic, lots of olive oil and a touch of lemon.  Melitzanosalata is the famous Gre .....
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Melitzanosalata Recipe (Greek Eggplant Dip) - Souvlaki For The Soul

Melitzanosalata (Greek eggplant dip) is an easy recipe from Greece made with eggplants, garlic, olive oil, red wine vinegar and parsley...
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Melitzanosalata recipe (Traditional Greek Eggplant dip) - My Greek Dish

Capture the essence of Greek cooking with this traditional Greek melitzanosalata (eggplant dip) recipe. This is the simplest, no fuss version of the traditional Greek melitzanosalata recipe with only three very simple, straightforward steps to follow...
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Greek Eggplant Dip | Melitzanosalata Recipe | Lemon & Olives | Greek Food & Culture Blog

Authentic Greek eggplant dip, know as Melitzanosalata. This recipe is easy and tastes great with bread, meat, and fish. Eggplant is a popular item used in Greek cookings...
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Melitzanosalata (Greek Eggplant Dip) - The Wanderlust Kitchen

Get the scoop on how to make melitzanosalata, also known as eggplant dip. This is an easy vegan recipe that can be made in minutes...
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Melitzanosalata Agioritiki (Athenian Eggplant Salad) Recipe

There are different ways to make grilled eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days...
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Greek Eggplant Dip Recipe

This variation on a classic Greek melitzanosalata recipe makes a chunky dip with chopped eggplant, tomatoes, olive oil, lemon juice, and parsley...
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Melitzanosalata (Greek Eggplant Dip) | OMGfood

Melitzanosalata - A Greek eggplant dip made with extra virgin olive oil, garlic, grated onion, and red wine vinegar. Serve with pita or crusty bread...
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Melitzanosalata (Greek Eggplant Dip) - Eating European

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...
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Greek Eggplant Dip (Melitzanosalata) - Real Greek Recipes

To make this Greek Roasted eggplant dip you only need your oven and a fork. Plus 4 very basic ingredients, garlic, extra virgin olive oil, vinegar, and...
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Melitzanosalata: Greek Chunky Eggplant Dip - Dimitras Dishes

A delicious, easy, classic chunky eggplant dip perfect for a crowd! Chunky Melitzanosalata topped with olives, tomatoes, and herbs Melitzanosalata is a Greek eggplant dip that's creamy, smokey, and vegan. I've shared the creamy version...
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Greek Eggplant Dip - Melitzanosalata -

This mediterranean dip will please everyone. Slow roasted eggplant comes together with olive oil and a touch of garlic and the result is delicious and healthy...
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Melitzanosalata Recipe (Greek Eggplant Dip) • Unicorns in the Kitchen

Melitzanosalata is a Greek eggplant dip that's so easy to make. Serve it as part of a mezze platter with some pita bread...
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Melitzanosalata Recipe | Sauced

Most recipes for melitzanosalata, a Greek roasted eggplant dip, have you roast the eggplant in the oven for 30 minutes until it's completely soft. After grilling the eggplant instead and avoiding that oven heat, I'd argue it's grill or nothing for this...
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Melitzanosalata - A Greek Eggplant Dip | Greedy Gourmet

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Melitzanosalata - Traditional Greek Mezze Recipe | 196 flavors

The purple egg-shaped tropical fruit aubergine, eggplant, or brinjal, has long been common in Asia and Europe, and it is the main ingredient of the Greek mezze called melitzanosalata. Eggplant belongs to the family of nightshade species and is believed...
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Melitzanosalata (Traditional Vegan and Gluten free Eggplant Dip) -

Melitzanosalata is a traditional Greek dip / appetizer made with eggplants which have been charred over charcoal or over an open flame, until the skin blisters, to get a smoky taste.   The skin is then removed, as well as the seeds, if any, and the...

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