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Melitzanosalata (Greek eggplant dip)

Yields6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

 2 large eggplants
 3 tablespoons olive oil, plus extra for drizzling
 2 cloves garlic, minced
 Juice of 1 lemon
 2 tablespoons fresh parsley, chopped
 1 tablespoon fresh mint, chopped (optional)
 Salt and pepper to taste
 1 tablespoon red wine vinegar (optional, adds a tangy note)
 2 tablespoons Greek yogurt (optional, for creaminess)
1

Roast the Eggplants:

Preheat your oven to 400°F (200°C).
Prick the eggplants with a fork several times and place them on a baking sheet. Drizzle with olive oil.
Roast in the oven for 35-40 minutes, or until the eggplants are very soft and the skin begins to collapse. Alternatively, you can grill the eggplants whole on a barbecue for a smokier flavor.
Once done, remove from the oven and let cool.

2

Prepare the Eggplant Flesh:

When the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh with a spoon. Discard the skin.
Place the eggplant flesh in a colander and let it drain for about 10 minutes to remove excess moisture.

3

Make the Dip:

Transfer the eggplant flesh to a food processor.
Add the minced garlic, lemon juice, parsley, mint (if using), red wine vinegar (if using), and olive oil. Blend until smooth.
For a creamier texture, add Greek yogurt and blend until incorporated.
Season with salt and pepper to taste.

4

Chill and Serve:

Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving, allowing the flavors to meld.
Before serving, drizzle with a little more olive oil and sprinkle with additional chopped parsley or mint.

Nutrition Facts

0 servings

Serving size

100g


Amount per serving
Calories150
% Daily Value *
Total Fat 10g13%
Sodium 600mg27%
Total Carbohydrate 10g4%

Dietary Fiber 4g15%
Total Sugars 3g
Protein 2g

* The % Daily Value (DV) 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.