Melitzanosalata (Greek Eggplant Dip) – Closet Cooking

Melitzanosalata (Greek Eggplant Dip)

Melitzanosalata (Greek Eggplant Dip)

Prep Time:10 minutes Cook Time:40 minutes Total Time:50 minutes Servings: 8

A simple and tasty roasted eggplant dip with pungent onion and garlic, bright lemon and parsley and mellow extra virgin olive oil for creaminess!

  • 2 medium eggplants (~2-3 pounds)
  • 2 tablespoons onion, grated
  • 1 clove garlic, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, chopped
  • extra virgin olive oil to taste
  • salt and pepper to taste
  1. Prick the eggplants a few times with a fork, place on a baking sheet and bake in a preheated 400F/200C oven until really tender, about 30-40 minutes.
  2. Cut the eggplants open, scoop out the flesh and mash with a fork or puree in a food processor.
  3. Mix the eggplant, onion, garlic, lemon juice and parsley along with enough olive oil to get it to the desired texture and consistency.
  4. Season with salt and pepper to taste and either enjoy immediately or let it sit in the fridge for a while to let the flavours mingle.

Option: Add 1/4 cup crumbled feta.
Option: Add 1/4 cup Greek yogurt for a creamier dip.
Option: Add a pinch of smoked paprika.
Option: Garnish with one or more of: feta, kalamata olives, parsley, olive oil, lemon slices, etc.

Nutrition Facts: Calories 53, Fat 2g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 3mg, Carbs 8g (Fiber 4g, Sugars 4g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam

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