Melitzanosalata

Melitzanosalata is a traditional Greek eggplant dip that features a smoky flavor and creamy texture, perfect for spreading on bread or enjoying with fresh vegetables. This delightful dish combines roasted eggplants with aromatic herbs and tangy lemon for a refreshing appetizer.

Ingredients

• Eggplants - 2 medium (about 500g)
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Extra virgin olive oil - 3 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Pomegranate seeds - for garnish (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Prick the eggplants several times with a fork and place them on a baking sheet.
3. Roast the eggplants in the preheated oven for about 30-35 minutes, or until the skins are charred and the flesh is soft.
4. Remove the eggplants from the oven and let them cool for about 10 minutes.
5. Once cooled, peel off the charred skin and place the flesh in a mixing bowl.
6. Add the minced garlic, lemon juice, olive oil, chopped parsley, salt, and black pepper to the eggplant flesh.
7. Mash the mixture with a fork or blend it until you reach your desired consistency.
8. Taste and adjust the seasoning if necessary.
9. Transfer the melitzanosalata to a serving bowl and drizzle with a little extra olive oil.
10. Garnish with pomegranate seeds if desired, and serve with pita bread or fresh vegetables.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, promoting overall health.
• High in fiber, supporting digestive health.

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