Melitzanosalata Dip

Melitzanosalata is a traditional Greek eggplant dip that is smoky, creamy, and full of vibrant flavors. This low-carb appetizer is perfect for sharing and pairs wonderfully with fresh vegetables or low-carb crackers.

Ingredients

• Eggplant - 1 medium (approximately 250g)
• Extra virgin olive oil - 2 tablespoons
• Garlic - 1 clove, minced
• Fresh lemon juice - 1 tablespoon
• Tahini - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Pierce the eggplant several times with a fork to allow steam to escape, then place it on a baking sheet.
3. Roast the eggplant in the preheated oven for about 30-35 minutes, or until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven and let it cool for about 10 minutes before handling.
5. Once cool, cut the eggplant in half and scoop the flesh into a mixing bowl, discarding the skin.
6. Add minced garlic, lemon juice, tahini, olive oil, salt, and black pepper to the bowl with the eggplant flesh.
7. Using a fork or a food processor, blend the ingredients until smooth and creamy.
8. Taste and adjust the seasoning if necessary, then stir in the chopped parsley.
9. Transfer the melitzanosalata to a serving dish and drizzle with a little extra olive oil before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 230 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant that help combat free radicals.
• Contains healthy fats from olive oil and tahini that support heart health.

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