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Before you jump to Eggplant Greek dip A.K.A. Melitzanosalata recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Save Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active contribution. This should happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Keep reading for some ways to go green and save energy, generally in the kitchen.

A large amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living just isn’t that hard. Largely, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to eggplant greek dip a.k.a. melitzanosalata recipe. To cook eggplant greek dip a.k.a. melitzanosalata you only need 8 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Eggplant Greek dip A.K.A. Melitzanosalata:

1. Get 3 medium size aubergines
2. Prepare 1 medium bell pepper
3. Get 1 clove garlic
4. Take 30 ml Olive oil
5. Provide 1 medium size lemon
6. Prepare Salt and pepper as you wish
7. Use 1/2 bunch chopped parsley
8. You need 2 tsp vinegar

Instructions to make Eggplant Greek dip A.K.A. Melitzanosalata:

1. The night before: You bake in 200 degrees at the oven the aubergines and pepper wrapped each one in an aluminum foil. You bake them till they are very very soft (try to check with a fork after 30 min). When they will be ready unwrap them, take their skin out (aubergines and pepper) while they are warm and let them cool all night in a strainer
2. Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
3. If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!

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