Melitzanosalata (roasted Eggplant Dip)

Melitzanosalata is a classic Greek dip made with roasted eggplant, garlic, olive oil, and lemon juice. It's a delicious and healthy appetizer or snack that pairs perfectly with pita bread or vegetables.

Vegetarian Vegan Gluten Free Appetizer Greek Healthy Greek Cuisine Dip
Melitzanosalata (roasted Eggplant Dip)

Ingredients

  • 2 large eggplants
  • 2 cloves of garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
  3. Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and place the flesh in a colander to drain excess liquid.
  4. In a food processor, combine the eggplant, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth.
  5. Transfer the mixture to a bowl and stir in the chopped parsley.
  6. Refrigerate for at least 1 hour before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
10g
Protein
2g
Fat
8g

Supplies

Baking sheet Food processor Bowl Colander

Tools

Fork Knife Spatula

Serving suggestions

Serve the melitzanosalata with pita bread, sliced cucumbers, and cherry tomatoes.

Tips & tricks

For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.

Cost

$8