Melitzanosalata Eggplant

Melitzanosalata is a traditional Greek eggplant dip that is creamy, smoky, and bursting with flavor. Perfect as a low-carb appetizer, it's a delightful way to enjoy the rich taste of roasted eggplant.

Ingredients

• Eggplant - 300 grams
• Garlic - 1 clove, minced
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Olive oil - 2 tablespoons
• 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 with a fork in several places to allow steam to escape.
3. Place the eggplant on a baking sheet and roast in the oven for 30-35 minutes 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.
5. Once cooled, cut the eggplant in half and scoop out the flesh into a mixing bowl.
6. Add the minced garlic, tahini, lemon juice, olive oil, salt, and black pepper to the bowl with the eggplant flesh.
7. Using a fork or a food processor, blend until smooth and creamy.
8. Taste and adjust seasoning if necessary, then transfer to a serving dish.
9. Garnish with chopped fresh parsley and a drizzle of olive oil before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, particularly from eggplant, which may help reduce inflammation.
• Low in carbohydrates, making it suitable for low-carb diets.

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