Greek Eggplant Dip – Melitzanosalata
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Course
Appetizer, Condiments
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Cuisine
Mediterranean, Greek, Vegan
Greek Eggplant Dip – Melitzanosalata
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Slow roasted eggplant comes together with olive oil and a touch of garlic and the result is delicious and healthy.
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Ingredients
- 1 pound eggplant
- 1 red bell pepper not spicy
- 1 garlic clove, minced
- 1 ½ tablespoon olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon salt
- 1 parsley handful, 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
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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.
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