Description
Melitzanosalata, a traditional Greek eggplant dip, is a flavorful and creamy appetizer perfect for any gathering. Roasted eggplant is blended with garlic, olive oil, and fresh herbs for a delicious spread that pairs perfectly with pita bread or vegetables.
Ingredients
Scale
Main Ingredients:
- 2 large eggplants
- 3 tablespoons olive oil
Additional Ingredients:
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Optional garnish: extra olive oil drizzle, olives, or parsley sprigs
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Roast Eggplants: Prick eggplants with a fork, place on a baking sheet, and roast for 35–45 minutes until soft.
- Prepare Eggplant: Scoop out flesh and drain excess liquid.
- Mix Ingredients: Combine eggplant with olive oil, garlic, lemon juice, vinegar, salt, pepper, and parsley.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Garnish with olive oil, olives, or parsley sprigs. Serve with pita bread or vegetables.
Notes
- For a smoky flavor, grill the eggplants instead of roasting.
- This dip can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Dip, Side Dish
- Method: Roasting, Mixing
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
