Spicy Greek Eggplant Dip
Spicy Greek Eggplant Dip

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, spicy greek eggplant dip. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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. 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.

Spicy Greek Eggplant Dip is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Spicy Greek Eggplant Dip is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have spicy greek eggplant dip using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spicy Greek Eggplant Dip:
  1. Prepare 2 medium eggplants
  2. Get 1 red bell pepper
  3. Make ready 2 tbsp olive oil
  4. Make ready 1 (28 oz) can plum tomatoes, drained
  5. Prepare 1 small onion, diced
  6. Make ready 1 clove garlic, minced
  7. Prepare 1 tsp salt
  8. Take 1 tbsp maple syrup
  9. Make ready 1/4 tsp each: ground coriander, cumin, turmeric, cinnamon
  10. Get 1 tsp sriracha
  11. Prepare 1 tbsp lemon juice (for serving)
  12. Take 2 tbsp chopped basil (for serving)

Spicy Greek Eggplant Dip - Full of Plants. I found myself making this dip quite a lot lately so let's start with this recipe. I love how fresh it is, slightly spicy and packed with flavors. Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice.

Steps to make Spicy Greek Eggplant Dip:
  1. Preheat oven to 350°F.
  2. 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.
  3. Line a large baking pan with parchment paper and spread the vegetables evenly.
  4. Roast for 25-30 minutes in the preheated oven, stirring once halfway through cooking.
  5. 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.
  6. Transfer to a serving bowl, and chill in the fridge for at least two hours before serving.
  7. Top with fresh chopped basil and a drizzle of lemon juice. Enjoy with crackers, raw carrots or sweet potato chips!

I have always liked eggplant and learned more ways to cook it when I took a cooking class while in Athens. We made Melitzanosalata, a Greek eggplant dip recipe. A creamy, spicy dip to be served with pita bread or crackers, or as a side dish with meat or fish. Wash the eggplants and make a few deep cuts in the skin. Spicy Eggplant Dip from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain.

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