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–+ servings

Melitzanosalata (Smoky Eggplant Dip)

Greece's answer to baba ganoush — but bolder, smokier, and distinctly Greek thanks to fresh tomato, parsley, and a liberal hand with olive oil.
Print Recipe
Course: Appetizer
Cuisine: Greek
Servings: 6 servings
Calories: 110kcal

Ingredients

  • 2 large eggplants
  • 3 tbsp extra-virgin olive oil plus more for drizzlingrlic cloves minced
  • 1 small tomato finely diced and drained
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice and 1 tsp red wine vinegar
  • Salt and pepper to taste

Instructions

  • Char eggplants directly over a gas flame or under a broiler, turning occasionally, until skin is completely blackened and eggplant collapses, about 15-20 minutes.
  • Place in a colander, slash open, and drain 20 minutes. The bitter liquid that drains out should not go into your dip.
  • Scoop out flesh, discarding all charred skin. Chop roughly.
  • Combine chopped eggplant, garlic, tomato, parsley, olive oil, lemon juice, and vinegar. Mix well but keep it rustic.
  • Season with salt and pepper. Drizzle with olive oil and serve.

Nutrition

Serving: 1serving | Calories: 110kcal | Protein: 1g | Fat: 9g | Fiber: 3g
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