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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
45 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 flat-leaf parsley finely chopped, 20 g, Italian
- 2 Tbsp lemon juice 30 mL
- 4 cloves garlic minced
- Pinch salt
- Pinch black pepper
Instructions
- 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.
- 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.
- 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).
- Stir: Stir in all remaining ingredients. Serve hot or cold with crackers, pita bread, or sliced vegetables!
Cup of Yum
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
(8%)
Fiber
5.5g
(22%)
Sugar
4.7g
(9%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
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.