0 from 3 votes
Melitzanosalata Greek Eggplant Dip
Discover the smoky flavor of roasted eggplant in this easy, dairy-free, vegan-friendly appetizer!
Prep Time
10 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 123 kcal
Course:
Appetizer , Snacks
Cuisine:
Mediterranean
Ingredients
- 2 large eggplants
- 3 cloves garlic minced
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1/4 cup fresh parsley
- salt and pepper
Instructions
- Preheat oven to 375°F. Prick the eggplants with a fork and place them on an ungreased baking sheet, with or without parchment paper.
- Roast the eggplants for about 60 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Allow the eggplants to cool, then peel and discard the skin. Place the eggplant flesh in a colander to drain any excess liquid.
- Transfer the eggplant to a mixing bowl. Add the garlic, olive oil, lemon juice, and parsley. Mash with a fork until the ingredients are well combined but still slightly chunky. Season to taste with salt and pepper.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Cup of Yum
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
5mg
(0%)
Potassium
377mg
(11%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
246IU
(5%)
Vitamin C
10mg
(11%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 5mg | 0% |
| Potassium | 377mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.