Melitzanosalata
Melitzanosalata is a Greek eggplant dip made with roasted eggplant and simple flavors. This is a flavorful and light appetizer, and a perfect addition to your Mediterranean grazing table.
Servings: 4
Calories: 123kcal
Cost: Cheap
Ingredients
- 2 eggplants
- ½ lemon (juice only)
- 2 tablespoon olive oil
- fresh dill or parsley
Instructions
- Start by preheating your oven to 390 °F / 200 °C. Pierce the skin of two eggplants with a fork on multiple places, then roast them in the oven for about 1 hour.
- Allow the roasted eggplants to cool down, slice them in half and use a spoon to scrape out the flesh. You can discard the eggplant skins.
- Place the eggplant pulp in a bowl, and add the other ingredients. Mash the ingredients with a fork, or whisk with a large spoon until you achieve the desired texture. The more you mash it, the creamier it will be. If you want to make a completely smooth dip, you can use a food processor.
- Allow the dip to chill in the refrigerator, ideally for at least 30 minutes before serving. The dip is often served topped with black olives, or fresh parsley or dill.
Notes
Leftovers
Melitzanosalata is one of those dishes that’s even better the next day. Store it in an airtight container in the fridge, and you will find that the flavors develop even more over time. You can store the dip for up to 3 days. I would not recommend freezing it, as the eggplant often ends up being quite mushy and watery.Nutrition
Calories: 123kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 543mg | Fiber: 7g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg