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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.

Alright, don’t linger, let’s plan this spicy greek eggplant dip formula with 12 materials which are absolutely easy to receive, and we have to process them at the very least through 7 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Spicy Greek Eggplant Dip:

1. Make ready 2 medium eggplants
2. You need 1 red bell pepper
3. Need 2 tbsp - olive oil
4. You need 1 (28 oz) of can plum tomatoes, drained
5. Prepare 1 for small onion, diced
6. Take 1 clove for garlic, minced
7. Provide 1 tsp for salt
8. You need 1 tbsp - maple syrup
9. Require 1/4 tsp for each: ground coriander, cumin, turmeric, cinnamon
10. You need 1 tsp - sriracha
11. Make ready 1 tbsp - lemon juice (for serving)
12. Provide 2 tbsp for chopped basil (for serving)

A healthy, flavorful dip or side dish. Creamy Savory Smoky Spicy Mega flavorful & Perfect for fall. This dip is best served with toasted pita chips or whole grain bread to offset the creaminess, though vegetables are a. Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley.

Spicy Greek Eggplant Dip start cooking:

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!

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. 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. A creamy, spicy dip to be served with pita bread or crackers, or as a side dish with meat or fish.

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