AppetizerSide Dish

Melitzanosalata (Greek Eggplant Dip)

Name: Melitzanosalata (Greek Eggplant Dip)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: greek
Ingredients: 2 pcs eggplant medium; 2 clove garlic finely minced; 0.25 pcs red onion finely chopped; 2 tbsp fresh parsley chopped; 2 tbsp lemon juice freshly squeezed; 3 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This classic Greek dip features smoky roasted eggplant blended with garlic, herbs, and a touch of lemon. It's a flavorful and healthy appetizer, perfect served with pita bread or fresh vegetables.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 137 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

2 pcseggplant, medium
2 clovegarlic, finely minced
0.25 pcsred onion, finely chopped
2 tbspfresh parsley, chopped
2 tbsplemon juice, freshly squeezed
3 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

fork · baking sheet · parchment paper · colander · medium bowl · potato masher

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
Pierce the eggplants several times with a fork or knife.
About 1 min
Cook’s note: This prevents them from exploding in the oven and helps steam escape.
3
Place the pierced eggplants on the prepared baking sheet.
4
Roast the eggplants for 30-40 minutes, or until they are very soft and collapsed.
About 40 min
Cook’s note: The skin should be charred in spots, indicating a smoky flavor.
5
Remove the eggplants from the oven and let them cool for at least 15 minutes, or until cool enough to handle.
About 15 min
Cook’s note: Cooling makes them easier to peel and prevents burns.
6
Once cooled, carefully peel the skin off the eggplants and discard.
About 3 min
Cook’s note: A spoon can help scrape the flesh away from the skin.
7
Transfer the eggplant flesh to a colander and let it drain for 5-10 minutes to remove excess liquid.
About 10 min
Cook’s note: This step helps prevent a watery dip.
8
Roughly chop the drained eggplant flesh and place it in a medium bowl.
About 2 min
9
Add the garlic, red onion, fresh parsley, lemon juice, olive oil, salt, and black pepper to the bowl with the eggplant.
About 1 min
10
Mash the mixture with a fork or potato masher until it reaches your desired consistency, leaving some texture for a rustic feel.
About 3 min
Cook’s note: Alternatively, pulse briefly in a food processor for a smoother dip.
11
Taste and adjust seasonings as needed.
12
Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.
Cook’s note: Melitzanosalata often tastes better after the flavors have had time to combine.

Per serving

Nutrition

75%Score

Calories: 136.8kcal
Protein: 1.9g
Carbs: 11.3g
Fat: 10.5g
Fibre: 4.8g
Sugar: 5.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover melitzanosalata in an airtight container in the refrigerator.