The Real Melitzanosalata
Experience the authentic taste of the Mediterranean with "The Real Melitzanosalata," a creamy and smoky Greek eggplant dip that will elevate any meal. This traditional recipe highlights the natural flavor of roasted eggplants, enhanced by the perfect balance of zesty lemon juice, fragrant garlic, and a drizzle of rich extra virgin olive oil. A touch of red wine vinegar adds a delicate tang, while fresh parsley and optional crumbled feta bring vibrant color and texture to the dish. With just 10 minutes of prep and a handful of wholesome ingredients, this easy dip is perfect as a spread for warm pita, a side to grilled meats, or part of a meze platter. Savor the culinary essence of Greece with this versatile and crowd-pleasing recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole large eggplants
- 2 small garlic cloves
- 60 ml extra virgin olive oil
- 30 ml fresh lemon juice
- 5 ml red wine vinegar
- 1 tsp salt
- 0.5 tsp black pepper
- 15 g flat-leaf parsley
- 30 g optional crumbled feta cheese (for garnish)
Instructions
Preheat your oven to 200°C (400°F). Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Pierce the eggplants several times with a fork to allow steam to escape. Place the whole eggplants directly on the baking sheet.
Bake the eggplants in the oven for 30-35 minutes, turning them halfway through, until they are soft and their skins are charred.
Remove the eggplants from the oven and let them cool for 10 minutes. Once cool enough to handle, peel off the charred skin and discard it, leaving the soft flesh.
In a food processor or mixing bowl, combine the eggplant flesh, garlic cloves, olive oil, lemon juice, red wine vinegar, salt, and black pepper. Blend or mash by hand until smooth but slightly textured.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice if necessary.
Transfer the melitzanosalata to a serving bowl and garnish with chopped parsley and optional crumbled feta cheese.
Serve immediately with bread, pita, or as a dip alongside other Mediterranean dishes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 30.0 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 334 mg | 26% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2699 mg | 57% | |
*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.
