Melitzanosalata (Greek Eggplant Dip)

A smoky and flavorful Greek eggplant dip, perfect as an appetizer or snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.47/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Bread•Appetiser

Cuisine:

Mediterranean

Main Ingredient:

Eggs

Cooking Style:

Roasting

Ingredients

Servings

2mediumEggplant(Choose firm, heavy eggplants.)

£2.00

2clovesGarlic(Minced)

£0.30

2tablespoonsLemon Juice(Freshly squeezed)

£0.25

0.3cupOlive Oil(Extra virgin)

£0.75

2tablespoonsFresh Parsley(Chopped)

£0.50

0.5teaspoonSalt(Or to taste)

£0.05

0.3teaspoonBlack Pepper(Or to taste)

£0.10

Pita Bread(For serving)

£1.20

Olives(For serving)

£2.00

Feta Cheese(Crumbled, for serving (optional))

£2.75

Total Cost

£9.90

£2.47 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Pierce eggplants several times with a fork. Place on a baking sheet and roast for 30-40 minutes, or until the skin is blackened and the eggplant is very soft.
3.
Remove eggplants from the oven and let them cool slightly.
4.
Once cool enough to handle, cut the eggplants in half and scoop out the flesh, discarding the skin.
5.
Place the eggplant flesh, garlic, lemon juice, olive oil, parsley, salt, and pepper in a food processor or blender.
6.
Process until smooth or slightly chunky, depending on your preference.
7.
Taste and adjust seasoning as needed.
8.
Transfer the melitzanosalata to a serving bowl.
9.
Serve with pita bread, olives, and crumbled feta cheese (optional).

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My Notes

Nutrition Information

Nutrition per serving (150g)

275 kcal / 1151 kJ

Carbs

17g

7% of RDA

Fat

23g

33% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

310 mg

13% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smokier flavor, roast the eggplants directly over an open flame on a gas stove for a few minutes, turning occasionally, until the skin is charred.

If you don't have a food processor, you can mash the eggplant flesh with a fork and mix in the remaining ingredients.

Melitzanosalata can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Baking Sheet

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Melitzanosalata (Greek Eggplant Dip)

Ingredients

Instructions