Greek Eggplant Dip – Melitzanosalata
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Course
Appetizer, Condiments
-
Cuisine
Mediterranean, Greek, Vegan
Greek Eggplant Dip – Melitzanosalata
Report
Slow roasted eggplant comes together with olive oil and a touch of garlic and the result is delicious and healthy.
Share:
Ingredients
- 1 pound eggplant
- 1 red pepper (not spicy)
- 1 garlic clove minced
- 1 ½ tablespoon olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- 1 handful of parsley chopped
Instructions
- Preheat oven at 400 degrees Fahrenheit (200 Celsius).
- Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
- Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
- Empty on flat plate and smash with a fork for a few minutes, until blended.
- Dice the pepper and add to the eggplant and mix well.
- Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
- Add the vinegar and mix well. Taste and add salt as needed.
- Cover and let it sit in the refrigerator for at least one hour before serving.
Nutrition Information
Show Details
Serving
2g
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 2g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
