Description
Melitzanosalata is a smoky, creamy Greek eggplant dip made with roasted eggplants, garlic, olive oil, and lemon juice. It is a fresh and flavorful Mediterranean appetizer perfect with pita or vegetables.
Ingredients
600 g eggplants
60 ml olive oil
5 g garlic, minced
2 tbsp lemon juice
2 tbsp parsley, chopped
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Place the whole eggplants on a baking tray and roast for 30–40 minutes until very soft and collapsed.
- Remove from the oven and allow to cool slightly. Peel off and discard the skins, keeping the flesh.
- Transfer the eggplant flesh to a bowl and mash until smooth or slightly chunky.
- Add minced garlic and mash again to combine.
- Slowly drizzle in the olive oil while stirring continuously to create a creamy texture.
- Stir in the lemon juice and season with salt and black pepper.
- Fold in the chopped parsley and mix well.
- Chill for at least 30 minutes before serving.
Notes
Add a splash of red wine vinegar for extra tang.
Mix in a spoonful of Greek yogurt for a creamier texture.
Add a pinch of smoked paprika for deeper smoky flavor.
Store in an airtight container in the refrigerator for up to 3 days.
Serve chilled or at room temperature with pita, bread, or vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
