Melitzanosalata Recipe (Greek Eggplant Dip Recipe)
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as part of a larger Greek meze party!
Servings: 4 servings
Calories: 184kcal
Ingredients
- 2 large eggplants
- 4 cloves garlic peeled and minced
- 1/4 cup extra virgin olive oil plus more for serving
- 3 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- Chopped fresh parsley leaves and olives for garnish optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork.
- Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
- Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat).
- Roughly chop the flesh and place in a colander to drain for 15 minutes.
- Transfer the eggplant to a large bowl and gently mash with a fork.
- Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste.
- Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.
Video
Notes
Storage Info
If you find yourself with leftover Melitzanosalata, you're in luck because this dip stores quite well! Simply place the remaining dip in an airtight container and store it in the refrigerator. It should keep well for up to five days. I recommend serving it at room temperature or slightly chilled for the best taste and texture.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 15g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 442mg | Potassium: 550mg | Fiber: 7g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg
