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–+ servings

Greek Roasted Eggplant Dip Melitzanosalata

This smoky, creamy Greek roasted eggplant dip melitzanosalata is a classic mezze made with roasted eggplant, garlic, olive oil, and parsley.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1
Course: Appetizer, Side Dish
Cuisine: Greek
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 large eggplants about 2 pounds total
  • 5 cloves garlic peeled
  • 1½ tablespoons breadcrumbs plain, or use gluten-free if needed
  • ⅓ to ½ cup extra virgin olive oil California olive oil preferred
  • 3 tablespoons red wine vinegar
  • pinch salt to taste
  • pinch black pepper freshly ground, to taste
  • ¼ cup fresh flat-leaf parsley finely chopped

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Place the whole eggplants on the prepared baking sheet and roast for 1 hour, until the skin is shriveled and the eggplants feel very soft when pressed.
  3. Remove the eggplants from the oven and let them cool on the baking sheet for about 30 minutes.
  4. Gently peel off the charred skin from the eggplants and transfer the flesh to a colander set over a bowl. Let the flesh drain for 30 minutes to remove excess moisture.
  5. In a food processor, combine the drained eggplant flesh, garlic, breadcrumbs, olive oil, salt, pepper, and parsley. Pulse until smooth and creamy.
  6. Serve immediately at room temperature, or refrigerate for a few hours to allow the flavors to meld. Enjoy as a dip with warm pita bread or fresh vegetables.

Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 150mgFiber: 5gSugar: 6g

Notes

For a smokier flavor, broil the eggplants for about 20 minutes, turning often, until the skin is blistered all over. If you prefer a chunkier texture, mash everything with a fork instead of using a food processor—just finely chop the garlic first. To take this dip to the next level, fold in one small chargrilled red pepper after blending. Store leftovers in an airtight container in the refrigerator for up to 4 days; stir before serving. This dip also makes a great spread for sandwiches or a topping for grilled meats.

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