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Greek Eggplant Dip (Melitzanosalata)

If you've never tried Melitzanosalata you're in for a treat! Step aside hummus - this Greek Eggplant Dip uses just a handful of ingredients and makes a huge platter to share.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 115 kcal
Course: Side Dish , Appetizer , Condiments
Cuisine: Mediterranean , Greek

Ingredients

  • 2 lbs eggplant about 2 medium eggplants
  • ¼ cup extra virgin olive oil 60 mL
  • ¼ cup Italian (flat leaf) parsley finely chopped, 20 g
  • 2 Tbsp lemon juice 30 mL
  • 4 cloves garlic minced
  • Pinch each salt and pepper

Instructions

    Cup of Yum
  1. Roast: Preheat oven to 400°F (204°C). Prick the eggplants all over with a fork. Set on a foil-lined baking sheet and roast for 45 minutes, flipping the eggplant a few times during cooking. It's finished when it's very soft and the skin is blistered.
  2. Drain: Let eggplant cool enough to handle, then peel off the skin. Cut into chunks and place in a colander. Let drain for at least 15 minutes.
  3. Mash: Transfer eggplant to a bowl and use a potato masher to mash it to your desired texture (I like it a bit chunky, but you could also mash it into a paste, or even food process it into a puree).
  4. Stir: Stir in all remaining ingredients. Serve hot or cold with crackers, pita bread, or sliced vegetables!

Nutrition Information

Serving 1serving Calories 115kcal (6%) Carbohydrates 9.8g (3%) Protein 1.7g (3%) Fat 8.7g (13%) Saturated Fat 1.2g (6%) Sodium 33mg (1%) Potassium 374mg (11%) Fiber 5.5g (22%) Sugar 4.7g (9%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 115

% Daily Value*

Serving 1serving
Calories 115kcal 6%
Carbohydrates 9.8g 3%
Protein 1.7g 3%
Fat 8.7g 13%
Saturated Fat 1.2g 6%
Sodium 33mg 1%
Potassium 374mg 8%
Fiber 5.5g 22%
Sugar 4.7g 9%
Calcium 21mg 2%
Iron 1mg 6%

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