Melitzanosalata (Eggplant Dip)

Melitzanosalata is a delightful Greek eggplant dip, rich in flavor and perfect for sharing. This smoky, creamy spread is made with roasted eggplant and blended with fresh ingredients, making it an ideal appetizer for any occasion.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 3 tablespoons
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Paprika - 1/2 teaspoon
• Pita bread or vegetables - for serving

Steps

1. Preheat your oven to 200°C (400°F).
2. Prick the eggplant several times with a fork to prevent it from bursting during roasting.
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, peel off the charred skin and place the flesh in a mixing bowl.
6. Add the minced garlic, lemon juice, chopped parsley, olive oil, salt, black pepper, and paprika to the bowl.
7. Using a fork or a food processor, mash or blend the mixture until smooth and creamy, adjusting seasoning to taste.
8. Transfer the Melitzanosalata to a serving bowl and drizzle a little olive oil on top before serving.
9. Serve with pita bread or fresh vegetables.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health.

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