Melintzanosalata Recipe
Melintzanosalata is a rich, smoky Greek eggplant dip with a creamy texture and strong Mediterranean flavors perfect to dip with vegetables or spread on bread.
Hover the mouse over number of servings to get your desired amount.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Use a fork to prick the eggplants in multiple spots. Roast them in the oven for about 45-60 minutes, or until the skin chars and the flesh becomes tender.
- Allow the roasted eggplants to cool slightly. Once chilled, peel off the charred skin and discard it. Place the eggplant on a colander or pasta strainer to eliminate excess water.
- Combine the roasted eggplant flesh, lemon juice, olive oil, and chopped garlic in a food processor. Blend them thoroughly until smooth, or mash the ingredients in a bowl with a fork for a more rustic feel.
- Add some salt and pepper, and sprinkle in chopped fresh parsley for additional flavor.
- Transfer the melintzanosalata to a serving bowl and leave it in the fridge for 1-2 hours to blend and enhance the flavors.
Nutrition
Calories: 48kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 68mgPotassium: 383mgFiber: 5gSugar: 6gVitamin A: 466IUVitamin C: 10mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!