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Melitzanosalata Greek Eggplant Dip
5 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 eggplant large
  • 3 cloves garlic minced
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup parsley fresh
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Prick the eggplants with a fork and place them on an ungreased baking sheet, with or without parchment paper.
  2. Roast the eggplants for about 60 minutes, turning occasionally, until the skin is charred and the flesh is soft.
  3. Allow the eggplants to cool, then peel and discard the skin. Place the eggplant flesh in a colander to drain any excess liquid.
  4. 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.
  5. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled or at room temperature.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

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.