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melitzanosalata-greek-eggplant-dip

Melitzanosalata (Greek Eggplant Dip)

A delicious Greek eggplant dip, perfect for serving with pita bread or veggies.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Appetizer
Cuisine: Greek
Servings: 4 servings
Calories: 120 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 2 cloves garlic minced
  • ¼ cup olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • ¼ cup parsley chopped

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Place the eggplants on a baking sheet and roast for 45 minutes, until the skin is charred and the flesh is soft.
  3. Let the eggplants cool, then scoop out the flesh and discard the skin.
  4. In a blender or food processor, combine the eggplant flesh, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth.
  5. Transfer the dip to a bowl and stir in the chopped parsley. Serve with pita bread or veggies.

Nutritional Value

Calories: 120kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

Keywords

Eggplant Dip
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