Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spicy greek eggplant dip. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spicy Greek Eggplant Dip is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Spicy Greek Eggplant Dip is something that I have loved my whole life.
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.
To get started with this recipe, we have to prepare a few components. You can have spicy greek eggplant dip using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Greek Eggplant Dip:
- Take 2 medium eggplants
- Make ready 1 red bell pepper
- Get 2 tbsp olive oil
- Prepare 1 (28 oz) can plum tomatoes, drained
- Prepare 1 small onion, diced
- Make ready 1 clove garlic, minced
- Make ready 1 tsp salt
- Take 1 tbsp maple syrup
- Prepare 1/4 tsp each: ground coriander, cumin, turmeric, cinnamon
- Get 1 tsp sriracha
- Get 1 tbsp lemon juice (for serving)
- Prepare 2 tbsp chopped basil (for serving)
We made Melitzanosalata, a Greek eggplant dip recipe. Spicy Greek Eggplant Dip - Full of Plants. This Greek roasted eggplant dip (melitzanosalata) will knock your socks off with its smoky, garlicky taste. Easy to make and so good!
Instructions 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!
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. Loaded Greek Eggplant Dip is a low carb, Mediterranean style baba ganoush topped with kalamata olives, capers, and toasted pine nuts. That's my jam…and I love the challenge of developing recipes that help my readers enjoy plant-based food, whether they're restricted or not. This sweetly spiced, melt-in-the-mouth dip is great for vegetarians, but meat-eaters will love it too. It is good as an appetiser or a light supper.
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