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Greek Eggplant Dip – Melitzanosalata

Slow roasted eggplant comes together with olive oil and a touch of garlic and the result is delicious and healthy.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Appetizer , Condiments
Cuisine: Mediterranean , Greek , Vegan

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

    Cup of Yum
  1. Preheat oven at 400 degrees Fahrenheit (200 Celsius).
  2. Puncture eggplant and pepper with a fork and place on a pan. Roast for about an hour until soft.
  3. Remove from oven and let cool until you can handle them. Cut and scoop out the inside of the eggplant.
  4. Empty on flat plate and smash with a fork for a few minutes, until blended.
  5. Dice the pepper and add to the eggplant and mix well.
  6. Place mixture in a bowl and add the garlic and parsley. Than add the olive oil, mixing well so that it is absorbed.
  7. Add the vinegar and mix well. Taste and add salt as needed.
  8. Cover and let it sit in the refrigerator for at least one hour before serving.

Nutrition Information

Serving 2g

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories

% Daily Value*

Serving 2g

* Percent Daily Values are based on a 2,000 calorie diet.