Melitzanosalata (Creamy Eggplant Dip)
Melitzanosalata is a creamy eggplant dip seasoned simply and naturally. Enjoy this delicious dish as an appetizer, spread or side dish!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: appetizers
Cuisine: Greek
Servings: 8
Author: Kevin
Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper.
Slice the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them cut side down in the pan. Roast until the interior is very tender and the skin is loose, about 35 minutes.
Let rest 5 minutes to cool. Scoop the flesh out of each eggplant, discarding the skins, and place in a colander or sieve over a bowl to drain for 10 minutes.
Transfer eggplant to a bowl and mash with a fork along with other ingredients, or food processor for a smoother texture, pulsing several times while drizzling in the oil to thicken.
Season with salt and pepper to taste. Serve warm or at room temperature topped with crumbled feta, chips of choice (pita chips as pictured).
Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 398mg | Fiber: 5g | Sugar: 6g | Vitamin A: 81IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg