Melitzanosalata Recipe (Greek Eggplant Dip)
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5.0
12 reviews
Excellent
Melitzanosalata Recipe (Greek Eggplant Dip)
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Melitzanosalata is a Greek eggplant dip that's made with eggplant, garlic and lemon juice. You can serve this eggplant appetizer as a part of a mezze platter with some pita.
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Ingredients
- 2 Italian eggplants about 1 1/2 lb
- 1/2 white onion
- 2 cloves garlic minced
- 1 tbsp chopped parsley
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Instructions
- Wash and dry the eggplant.
- Turn on the gas range to medium high heat.
- Place the eggplant on the range and char on one side until the skin is burned and the flesh starts getting soft.
- Turn and char on the other sides until the skin is burned on all sides, the eggplant is cooked and the flesh is completely soft. This would take about 20 to 30 minutes.
- Place the eggplants in a bowl and let them cool a bit. Open them up using a knife and scoop out the flesh into a strainer placed on a bowl.
- Squeeze the eggplant in the strainer and let it sit for 30 minutes so it releases liquid.
- Meanwhile, grate the onion and squeeze it hard. Discard the excess liquid.
- Transfer the eggplant from the strainer to a bowl and discard the liquid from the eggplant.
- To the eggplant, add grated onion, minced garlic, chopped parsley, olive oil, lemon juice, salt and pepper. Mix well.
- Cover the bowl with a plastic wrap and refrigerate for 30 minutes.
- Serve cold with pita or crusty bread.
Notes
- Like traditional Greek salad, this Greek eggplant salad also uses quality fresh ingredients. Make sure you're using eggplants that are firm and heavy for their size. A good eggplant should not have any brown soft spots on its skin.
- Using quality olive oil is very important in this recipe. Invest in a good olive oil and use a light splash to give this dip an ideal flavor profile.
- Once you transfer the eggplant flesh to a strainer, let it sit for 30 minutes so it releases its extra liquid. Discard the liquid as it's bitter and has no use.
- If you don't have fresh garlic, you can use 1/2 tsp garlic powder in this recipe.
- Sometimes it's easier to scoop out the eggplant flesh instead of peeling the skin.
Nutrition Information
Show Details
Serving
4servings
Calories
65kcal
(3%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
5mg
(0%)
Potassium
551mg
(16%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
53IU
(1%)
Vitamin C
7mg
(8%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 65kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 551mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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