Greek Eggplant Dip - Melitzanosalata
Servings 8
Calories 127kcal
Ingredients
- 2 eggplants, large
- 1/8 cup extra virgin olive oil to drizzle onto eggplants before cooking
- 1 red onion medium and quartered
- 1/4 cup extra virgin olive oil
- 1/4 cup Italian parsley
- 3 tbsp fresh lemon juice
- 2 cloves fresh garlic large, peeled
- 1 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1/4 tsp red pepper flakes
Instructions
- Turn oven to 400° F. Slice eggplants in half, lengthwise. Drizzle 1/8 cup extra virgin olive oil over flesh of eggplants. Place on baking sheet, flesh side down. Use a fork to pierce multiple holes on skin side of eggplant so that it is able to cook thoroughly.
- Cook eggplant for 45-60 minutes. You should be able to easily run a fork through the flesh of the eggplant.
- While the eggplant is cooking, add quartered red onion, olive oil, parsley, lemon juice, garlic cloves, salt, pepper and red pepper flakes to small food processor and puree. Add to a serving bowl and set aside.
- Once the eggplant is cooked, remove from the oven and set aside to cool for 15-20 minutes. Once eggplant has cooled, remove the skins from the flesh of the eggplant and add to the small food processor and puree for no longer than 10-15 seconds. Add eggplant to onion mixture and combine to incorporate all ingredients.
- Serve with pita chips or fresh vegetables.
Nutrition
Calories: 127kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 298mg | Fiber: 4g | Sugar: 5g | Vitamin A: 203IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg
Nutrition Facts
Greek Eggplant Dip - Melitzanosalata
Amount Per Serving
Calories 127
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 296mg13%
Potassium 298mg9%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 5g6%
Protein 1g2%
Vitamin A 203IU4%
Vitamin C 8mg10%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.