Recipe of Appetizing Spicy Greek Eggplant Dip

Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Spicy Greek Eggplant Dip. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Spicy Greek Eggplant Dip Recipe. 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!

You can cook Spicy Greek Eggplant Dip using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Spicy Greek Eggplant Dip

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

Creamy Savory Smoky Spicy Mega flavorful & Perfect for fall.This dip is best served with toasted pita chips or I love Greece and Greek food.This dip looks and sounds delicious.I love the layers of flavour and it's nice.

Spicy Greek Eggplant Dip step by step

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!.

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.Savory eggplant dip with smoked paprika, roasted garlic, and spicy harissa paste.

A creamy, spicy dip to be served with pita bread or crackers, or as a side dish with meat or fish.You could also use it to dip veggies.I must say, this was quite an interesting dip that is very unusual.I made this exactly as posted, and enjoyed the smokiness of the eggplant and the garlic.Melitzanosalata is a Greek Eggplant Dip that's made from roasted or charred eggplants, garlic, onions, olive oil, lemon juice, and parsley.