Melitzanosalata
Dive into the smoky, velvety goodness of Melitzanosalata, a classic Greek eggplant dip that brings authentic Mediterranean flavors to your table. Made with roasted eggplants, freshly squeezed lemon juice, and aromatic garlic, this luscious dip is a testament to simple, wholesome ingredients coming together beautifully. The charring of the eggplants gives the dish an irresistible depth of flavor, perfectly balanced by the brightness of lemon and the richness of extra virgin olive oil. Ready in under an hour, this versatile appetizer is perfect for spreading on warm pita bread or pairing with crisp vegetables. Garnished with fresh parsley and optional red onion for added zest, Melitzanosalata is a delicious and healthy addition to any meze platter. Whether you're entertaining guests or indulging in a quiet night at home, this Greek favorite is sure to delight!
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Recipe Information
Ingredients
- 2 pieces Eggplants (large)
- 2 pieces Garlic cloves
- 60 ml Extra virgin olive oil
- 30 ml Lemon juice (freshly squeezed)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 piece Red onion (finely chopped, optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 220°C (430°F).
Wash the eggplants and prick them a few times with a fork to allow steam to escape while roasting.
Place the eggplants directly on a baking sheet or on a parchment-lined tray to avoid mess. Roast for 40-45 minutes, turning them halfway through, until the skins are charred and the insides are soft and tender.
Once roasted, remove the eggplants from the oven and allow them to cool slightly. This will make them easier to handle.
Cut the eggplants lengthwise and scoop out the flesh using a spoon. Discard the charred skin.
Place the eggplant flesh in a mixing bowl and mash it with a fork for a chunky texture or use a food processor for a smoother consistency.
Grate or finely mince the garlic cloves and add them to the mashed eggplant.
Slowly mix in the olive oil and lemon juice, stirring until well combined.
Season the mixture with salt and black pepper to taste. If using, fold in the finely chopped red onion for an extra layer of flavor.
Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
Serve the Melitzanosalata with warm pita bread, crackers, or fresh vegetables. Enjoy!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 32.3 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1848 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
